Ever since I saw the movie, Ratatouille, I have wanted to make the version shown in the movie. Thomas Keller of French Laundry is the inspiration behind the Chef Rat -Remy. In the movie, the Ratatouille shown is a Thomas Keller version of the French Stew. This is my version.
INGREDIENTS: Serves 4; Prep time - 20 minutes; Cook time - 40 minutes
- Eggplant, long slender ones or the small oblong ones - 8 or (200gms or 8 oz)
- Red Bell Pepper- 1 to 2
- Green Zucchini - 2 to 4
- Summer squash( yellow zucchini) - 2 to 4
- Onion, sliced thin - 1 medium
- Tomatoes, peeled and cubed - 400g or 16 oz
- Garlic Cloves, crushed - 5 to 6
- Olive oil- 1 tbsp
- Herbs de Provence - 2 tsp
- Coriander Powder - 1/2 to 3/4 tsp
- Crushed fennel seeds -1/2 to 3/4 tsp
- Red Chilli powder - 1/2 tsp
- Salt to taste
- Pepper to taste
- Vegetable or chicken stock - 1 cup
- Parchment paper
METHOD:
- Heat Olive oil.
- Add in the onions and garlic.
- Saute for a minute.
- Add in the tomatoes.
- Cook for about 5 minutes, stir once in a while.
- Add in the herbs De Provence and other spices, salt and pepper. Mix well.
- Add in the broth/stock and mix well.
- Cover and cook on low heat for 10 to 15 minutes. Taste the sauce to ensure the taste is balanced. Sometimes, the tomatoes are sour, adding a pinch of sugar rounds out the flavour profile.
- The sauce should become a little thick.
- Turn off the heat and keep aside.
- Meanwhile, prepare the vegetables. Slice the eggplant, summer squash, zucchini and bell pepper to about 1/8th to 1/16th of an inch.It is better to use a mandoline if you have one - makes the job easier and quicker.
- Preheat the oven to 375 F.
- In a nice oven proof dish, spoon out the tomato sauce so that it is about 1/2 to 1/4" thick.
- Starting from the out to the in, arrange the slices of eggplant, yellow squash, zucchini and bell pepper so that they are slightly overlapping almost resembling a spiral.
- Drizzle with olive oil, sprinkle salt and pepper( as per taste).
- Cut out a piece of parchment paper to match that of the dish and lightly place on the vegetables.
- Place in a preheated oven and bake for about 20-25 minutes or till the vegetables are just done.
- Remove from the oven, remove the parchment and discard.
- Serve with French bread.
NOTE: Herbs de Provence is a herb blend of 3tbsp each of oregano, thyme and savory, 2tbsp lavendar, 1tsp each of basil, sage and rosemary.
