Rataouille


The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille - tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell
peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence - does not appear in print until  1930.
Layered ratatouille

Portion -2

INGREDIENTS
QUANTITY
ONION
                               10-12 slices
GARLIC
                                4 cloves 
TOMATO
                                2 no.
TOMATO PUREE
                                100 gms
OREGANO
                                10 gms
ROSEMARY
1 sprig 
BASIL
                                4-5 no.
SALT
                               a pinch
ZUCCHINI
                               10-12 slices
EGGPLANT
                               10-12 slices
BELLPEPPERS
                                 2 no.

METHOD:

Preheat oven to 375 degrees F/ 190 degrees C.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash 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 baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside.
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

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