By Sue Serves 6
A popular dish from the French region of Provence. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers.
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- 2 cloves garlic
- 4 tbsp oilve oil
- 2 whole tomatoes
- 2 small red onions
- 2 small eggplant
- 2 small zucchini
- 2 whole red bell peppers
- 2 tbsp Italian seasoning
- ¼ cup parmesan cheese, shredded
You may also need:
Kitchen Knife, Mandolin, Oven, Skillet, Spoon
Slice garlic very thinly.
Heat 1 tablespoon olive oil in a large cast iron skillet. Saute garlic until fragrant (approximately 1 minute). Add diced tomatoes and tomato paste and saute until liquid is absorbed and it achieves a sauce-like consistency (approximately 10 minutes).
While tomatoes are cooking, slice the vegetables. Trim the ends off the red onion, eggplant and zucchini. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandolin, adjustable-blade slicer or with a very sharp knife, cut the red onion, eggplant, zucchini, and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the skillet, overlapping so just a smidgen of each flat surface is visible, alternating vegetables.
Drizzle the remaining tablespoon olive oil over the vegetables, and season them generously with Italian seasoning and salt and pepper. Sprinkle with parmesan cheese and bake uncovered for approximately 45 to 55 minutes until vegetables have released their liquid and are clearly cooked.
Cut into wedges and serve.
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