photo and recipe from here
Bonjour mes belles,
Today's recipe is a twist on a classic recipe that I make on a regular basis as I find the Ratatouille goes with most things including chicken, fish, pasta and it is a favourite of French Boyfriend's.
5 red capsicum
70 ml olive oil 4 garlic cloves, thinly sliced
1 onion, finely chopped
1 litre (4 cups) passata
800 gm eggplant (about 2), cut widthways into 5mm-thick slices
400 gm green zucchini, cut widthways into 5mm-thick slices
8 anchovy fillets, thinly sliced
6 Roma tomatoes, thinly sliced horizontally
140 gm (2 cups) fresh coarse breadcrumbs
100 gm finely grated Gruyère
2 tsp thyme leaves
To serve: green salad
- Preheat oven to 180C. Place capsicum in a roasting pan, drizzle with 2 tsp olive oil and roast until skin is blistered (10-15 minutes). Transfer to a bowl, cover with plastic wrap and cool. When cool, peel and remove seeds (discarding peel and seeds), thinly slice lengthways and set aside.
- Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add garlic and onion and sauté until soft (5-7 minutes). Add passata, season to taste and simmer, stirring occasionally to combine (4-5 minutes), then pour evenly into the base of a 3 litre-capacity deep baking dish.
- Layer eggplant, overlapping slightly, over prepared base. Season to taste and repeat with zucchini and roast capsicum. Scatter anchovies over and finish with a layer of Roma tomatoes.
- Combine breadcrumbs, Gruyère and thyme in a bowl. Season to taste, then scatter over vegetables and drizzle with remaining olive oil. Bake until crust is golden and vegetables are tender (55 minutes-1 hour). Serve with a green salad.
bon vendredi à tous, Leeann x