Ratatouille

Vegetables:

• •SAUCE - 900g (2 lbs) tomatoes
• •250g (8oz) bell pepper
• •200g (7oz) onions
• •200g (7oz) carrots
• •100g (3oz) celery stalk
• •60g (2oz) chili pepper
• •60g (2oz) clarified butter (or regular butter)
• •2 garlic cloves
• •1 tbsp herbs de Provence
• •1 tbsp salt
• •1 tbsp sugar
• •Thyme, to taste
• •Basil, to taste
• •Bay leaves
• •TOP LAYER - 225g (½ lb) zucchini, sliced into 3-5mm rings
• •225g (½ lb) eggplant, sliced into 3-5mm rings
• •280g (10oz) tomato, sliced
• •200g (7oz) potato, sliced
• •200g (7oz) onion, sliced
• •140g (5oz) bell pepper, sliced
• •60ml (2 fl oz) olive oil
• •2 tsp salt
• •Thyme, to taste
• •Parmesan, grated, for serving
• •Parsley, fresh, for serving

Vegetables:

1. Make the sauce: roast peppers in a preheated oven at 180°C (350°F) for 20 minutes. Score a shallow X on tomatoes and blanch in boiling water for 10 minutes, then blend into a puree. Fry onions, carrots, and celery in olive oil, then add clarified butter. Pour in the tomato puree and add bay leaves. Peel and chop the roasted peppers and add to the pan. Stir in herbs de Provence, garlic, and chili. Cover and simmer for 60 minutes, then uncover and simmer for another 30 minutes. Season with thyme, basil, salt, and sugar, then blend lightly to keep some texture.

2. Prepare the top layer: slice all vegetables (zucchini, eggplant, tomato, potato, onion, pepper) into 3-5mm rings. Soak eggplant in cold salted water for 20 minutes, then drain. Spread the sauce in a baking mold. Arrange the vegetable slices on top, alternating types in a pattern. Mix olive oil, thyme, salt, and pepper into a dressing and pour over the vegetables. Cover with foil and bake at 160°C (320°F) for 90 minutes. Remove foil and roast for a further 40 minutes. Serve hot with grated parmesan and fresh parsley.

Photos from the process.