I show you how to perfect this beloved southern French classic vegetable dish. Why you want to soak your aubergines/ eggplant in water. There are many variations and mine will become a favourite . Learn all the details including how to slice each vegetable and how to keep their texture.
You can also add some goat cheese or feta cheese for extra depth of flavour. Let's go to Provence.


FULL RECIPE BELOW :

RATATOUILLE

1/4 cup extra virgin olive oil (50 ml)
2 cloves garlic, sliced
2 Japanese or Italian eggplant, sliced lengthwise on mandolin
1/2 red bell pepper cut into pieces
1/2 yellow bell pepper cut into pieces
2 small zucchini, sliced 1/2 inch thick
1 red onion, thinly sliced
1/2 small head fennel, cored , cut into very thin slices , optional
350 gm grape tomatoes ( about 20-25 ) , cut in half, lengthwise
2 tbsp. extra virgin olive oil (30 ml)
whole tarragon sprigs
fresh thyme leaves
fresh oregano
handful chopped fresh basil and fresh leaves for garnish
3 tbsp. chopped fresh parsley (15 ml)
Salt and freshly cracked black pepper

Drizzle olive oil in bottom of a round or oval baking dish.
Thinly slice the onion and arrange on bottom to cover dish. Place half the tomatoes, cut side up on top of onions and half the garlic. Season with salt and pepper and sprinkle with some of the herbs.
Soak the eggplant slices in water sprinkled with salt for a 15 minutes . Remove and drain.

Arrange the eggplant slices working from the outer edge of pan.
Next arrange the peppers, alternating red and yellow continue with the fennel slices moving inward towards middle of pan. Finally
finish with the slices of zucchini in the centre.

Arrange tomatoes and more herbs throughout , not overlapping too much.

Season with salt and pepper, drizzle with lots of olive oil and fresh whole sprigs of thyme and tarragon and leaves of parsley.

Cover and bake in a 375 D oven for 30 minutes. Remove lid and finish cooking to caramelize the veggies and tomatoes for approximately 20- 30 minutes. If you want a dryer more roasted texture , roast with lid off the entire time. Veggies should be tender but not soggy.

Remove from oven and sprinkle with fresh basil leaves .

Cover and bake in a 375 D oven for 30 minutes. Remove lid and finish cooking to caramelize the veggies and tomatoes for approximately 15-20 minutes.

Veggies should be tender but not soggy.

Remove and sprinkle with fresh basil leaves .

#ratatouille #vegetarian