Inspired by the Thomas Keller version in the movie Ratatouille, this layered dish looks beautiful and can be cooked without constant attention.
Ingredients
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.
Drink Suggestion: Dry Provençal rosé. Drink suggestion by Max Allen
Notes