Ratatouille

AT A GLANCE

  • Serves 8 people

  • 5 red capsicum
  • 70 ml olive oil
  • 4 garlic cloves, thinly sliced
  • 1 onion, finely chopped
  • 1 litre (4 cups) passata
  • 800 gm eggplant (about 2), cut widthways into 5mm-thick slices
  • 400 gm green zucchini, cut widthways into 5mm-thick slices
  • 8 anchovy fillets, thinly sliced
  • 6 Roma tomatoes, thinly sliced horizontally
  • 140 gm (2 cups) fresh coarse breadcrumbs
  • 100 gm finely grated Gruyère
  • 2 tsp thyme leaves
  • To serve: green salad
01   Preheat oven to 180C. Place capsicum in a roasting pan, drizzle with 2 tsp olive oil and roast until skin is blistered (10-15 minutes). Transfer to a bowl, cover with plastic wrap and cool. When cool, peel and remove seeds (discarding peel and seeds), thinly slice lengthways and set aside.
02   Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add garlic and onion and sauté until soft (5-7 minutes). Add passata, season to taste and simmer, stirring occasionally to combine (4-5 minutes), then pour evenly into the base of a 3 litre-capacity deep baking dish.
03   Layer eggplant, overlapping slightly, over prepared base. Season to taste and repeat with zucchini and roast capsicum. Scatter anchovies over and finish with a layer of Roma tomatoes.
04   Combine breadcrumbs, Gruyère and thyme in a bowl. Season to taste, then scatter over vegetables and drizzle with remaining olive oil. Bake until crust is golden and vegetables are tender (55 minutes-1 hour). Serve with a green salad.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

RODNEY DUNN AND GERALDINE MUNOZ

Drinking Suggestion:

DRY PROVENÇAL ROSÉ. , suggested by MAX ALLEN

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