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Ratatouille

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A classic French dish with many interpretations. I “copied” the one from the pixar movie. It is obviously a recipe that requires tender love and time to prepare. It is a great way to inspire your kids to get involved with the cooking and also eat the vegetables (just make sure they watch the movie the day before).

Ingredients

For the sauce:

  • 2 medium sized onions
  • 3-4 carrots depending on their size
  • 2 celery sticks
  • 3 cloves of garlic
  • 2 Ramiro type “pointy red” peppers, roasted and peeled
  • 100 grams tomato pasata
  • 500 grams of chopped tomatoes
  • Left overs from your aubergines, courgettes and tomatoes
  • salt and pepper
  • 2 tablespoons extra virgin olive oil

For the assembly

  • 2-3 medium to small sized aubergines
  • 2-3 medium sized courgettes (you can also use yellow courgettes)
  • 5-6 vine tomatoes

For the marinate

  • 2 cloves of garlic
  • a big handful of parsley, basil and mint
  • 3-4 tablespoons of extra virgin olive oil

Execution

  1. The first step to this recipe is to roast your peppers. Put them in the grill for about 10-15 minutes until they “burn”. Ideally you should “burn” them over fire if you have a gas hob or a barbecue. This will bring up a nice smokey favor. Once you take them out of the grill, put them in a bowl and cover with cling film (this will help you peel them) and leave aside.
  2. While you wait for your pepper to roast you can start slicing your aubergines, courgettes and tomatoes using either a mandolin or a sharp knife. You want them to be really thin and even.What ever bits you have left over or are not symmetrical just use them for your sauce.
  3. For your sauce, start by gently frying your onions, celery, carrots and garlic. Once they become soft, add your peppers which you have peeled and roughly chopper and the leftovers of your assembly ingredients.Finally add in your pasata, the chopped tomatoes and a small glass of water.Season with salt and pepper to taste. Allow it to simmer for 10-15 minutes until all the ingredients are combined.
  4. Put you sauce into a blender and turn it into a smooth thick paste. Pour it into a tray. The sauce should be around 2 cm deep.
  5. Now the fun part. It is time to add our sliced vegetables. Alternate the aubergines, courgettes and tomatoes as shown below. Continue the process until you have covered your whole tray. Try and maintain it in a continuous pattern (Snake like). Season well with salt and pepper.
  6. Finally we need to prepare our marinate. Place your garlic, olive oil and a bit of sea salt in a mortar and pestle and beat until the garlic is crushed. Then add your herbs and continue beating until you have a green paste.
  7. Use a brush to cover your vegetables. Cover with foil and pop the tray in a preheated oven at 140 Celsius for 2 and half hours. Remove the foil increase the oven temperature to 180 Celsius and bake for another 30 minutes.

ENJOY

 

Comments

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