If time and patience are on your side, here's a delectable accordion-styled Ratatouille dish inspired by the eponymous animated cartoon that's worth the effort and extremely satisfying to create (and eat). Using the same ingredients bought for my previous Rainbow Soup Recipe, most of the work for this baked Ratatouille is in the prep time and chopping.
Preparation Time: 15 minutes
(but up to 25 minutes if you're a meticulous cutter)
Cooking Time: 45 minutes
Makes: 2 servings
Ingredients ½ zucchini (or 1 small one)
1 mini lebanese eggplant
2 mini golden squash (or 1 small one)
2 mini vine red/orange capsicums (or 1 small one)
½ onion, minced
3 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons water
2 tablespoons oil
fresh thyme sprigs
Italian herb mix
freshly cracked pepper & sea salt
Preheat oven to 180C.
Cut the zucchini, eggplant, squash and capsicums into thin slices.
Combine tomato paste and water in a circular or oval oven-proof baking dish.
Mix 1 tablespoon oil, minced garlic and minced onion into the tomato paste.
Arrange vegetable slices on top of the tomato sauce, placing the zucchini, squash, eggplant and capsicum in that order, fanning them out slightly like an accordion as you go along. (Depending on the size of your dish, you might have leftover vegetables.)
Drizzle remaining and additional oil over the vegetables, then season with thyme bits (removing the stalks), Italian herbs, salt and pepper.
Cut a piece of baking paper to fit over as a cover.
Bake for about 45 minutes until the vegetables are cooked but are not mushy.
Serve as a side dish, or with brown rice or your preferred grain.