Name: Ratatouille
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8
Ingredients: 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

Ratatouille

Australian Gourmet Traveller recipe for ratatouille.

Serves 8

Prep

25M

Cook

1H 15M

Total

1H 40M

Inspired by the Thomas Keller version in the movie Ratatouille, this layered dish looks beautiful and can be cooked without constant attention.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

4.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.