Inspired by the Thomas Keller version in the movie Ratatouille, this layered dish looks beautiful and can be cooked without constant attention.
- 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
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Layer 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.
- 4Combine 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