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Ratatouille
The shingled, oven-confited ratatouille — vegetables sliced thin, laid over a smoky piperade base and baked low so each ring candies in olive oil
- Prep
- 40 min
- Cook
- 100 min
- Serves
- 6
Ingredients
- Courgettes (mixed green/yellow), 2 mm rounds — 500 g
- Aubergine, slim, 2 mm rounds — 400 g
- Roma tomatoes, 2 mm rounds — 500 g
- Base: red peppers, roasted, peeled — 300 g
- Onion, fine dice — 200 g
- Garlic, minced — 15 g
- Ripe tomatoes, chopped — 300 g
- Extra virgin olive oil — 120 ml
- Thyme — 6 sprigs
- Basil — 15 g
- Sherry vinegar — 15 ml
- Espelette pepper — 1.5 g
- Fine salt — 12 g
Method
- Base: sweat onion and garlic in 40 ml oil, 6 min; add chopped tomatoes and roasted peppers; simmer 20 min; blend smooth with vinegar and 5 g salt.
- Spread the base 1 cm deep in a wide gratin or paella dish.
- Shingle alternating rounds of courgette, aubergine and tomato in tight concentric spirals over the base.
- Brush generously with 60 ml oil; season with remaining salt, thyme leaves and Espelette.
- Cover with parchment cut to fit; bake at 150 °C for 75 min.
- Uncover; raise to 190 °C for 15–20 min until the edges caramelise.
- Rest 10 min; dress with torn basil and the last of the oil.