I decided yesterday that with our garden veggie haul it was time to make ratatouille. It’s not the most beautiful of dishes, but it’s one of the best ways to enjoy your produce. And it’s sort of like a relish. You can put it on anything!
The recipe I use is an adaptation from Julia Child, so I think it’s legit.
But this time it was different. I got to use my brand new mandoline slicer!
Friends, you have got to get one of these. I feel like I just went up a level as a cook or something.
I used it to make 1/8-inch zucchini slices. I zipped through a whole zucchini in a matter of seconds.
Unfortunately my eggplant was too soft to use in the mandoline. But I look forward to making many slices and strips in the future. I’m thinking it would make a cold noodle salad a lot better.
So for ratatouille, you roast the zucchini and eggplant slices in the oven while you saute onions, peppers and garlic. Meanwhile you peel and slice your tomatoes, and separate the juice. Then you add the tomato slices to the peppers and onions, cook a few minutes, then add the juice and turn up the heat until most of the juice evaporates.
Then you layer it up in a casserole dish like a lasagna and bake for about half an hour. The recipe calls for turning up the heat partway through baking, but I didn’t think it was necessary.
In fact, I don’t think you really even need to separate the tomato juice and pour it on later. I think you could probably throw everything into the pan and cook it at once and it would still come out good. Just try to remove all the tomato seeds.
If I had to do it over I think I’d double the recipe, too. It’s a lot of work for one tiny pan of veggies. Even if it is a relish, Mike and I still eat it like it’s at least a side dish.