The first step is to put a layer of sliced or diced onions in the bottom of a baking dish. Drizzle some olive oil over the onions. Cut into disks an eggplant or two, a zucchini or two, and a few tomatoes. Arrange them in the baking dish on top of the onions as in the photo on the left, alternating the different vegetables.
Season the dish with thyme, salt, pepper, and more olive oil. Peel and slice a couple of garlic cloves and slip the slices in among the vegetables. Bake the dish in a medium-hot oven for at least an hour, until it is browned and the vegetables are soft and more or less confits (slow roasted, almost "candied") in the oil and their own juices. Add a little water or diluted tomato sauce as needed to keep everything from drying out as the dish bakes.
I had more eggplant and zucchini than tomato, so I made another gratin using just those vegetables, with the same seasoning. I cut the larger eggplant and zucchini slices in half before arranging them in the baking dish as shown.
Even though there were no tomato slices in the mix, I used some thin tomato sauce to keep the vegetables from drying out. Optionally, you could peel the zucchini and eggplant before cutting them into slices, but I didn't bother.
I think it’s too early for any of these vegetables to be from the garden.ReplyDelete
In this dish, only the zucchini/courgettes are from the garden. We gave up trying to grow aubergines/eggplant years ago, but it's not hot enough here for it. We are also getting a lot of green beans, both haricots verts and haricots coco plats (flat beans). I especially like the haricots plats.Delete
Now that looks good. We're swamped with courgettes this year.......ReplyDelete
It is good, and you can cook it less than I did if you want to.Delete
The recipe looks extremely attractive. I have copied it for my wife who is going to try it. Thanks for this. RoderickReplyDelete
What a nice variation on ratatouille, thanks. It looks seriously good.ReplyDelete
We do much the same.... delicious.ReplyDelete
This has become one of my favorite ways to make ratatouille.ReplyDelete
I have never slow roasted in the oven. Looks delicious.ReplyDelete
Despite the heat, my wife made the dish (following your recipe) last night. We ate half of it with rice and will have the rest tonight. It was and will be delicious (a dinner part dish). Thank you, RoderickReplyDelete
I'm glad it turned out as you wanted. I've been making this kind of baked ratatouille every summer for 10 or more years.Delete