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Project Cee's cool layered ratatouille recipe

Project Cee's cool layered ratatouille recipe


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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Vegetable

This is a fusion of a traditional ratatouille with a cool twist. Very good with a bottle of rose wine on on a summer's evening, or a bottle of red in the winter.


County Dublin, Ireland

2 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 2 small red onions, sliced
  • 4 cloves garlic, sliced
  • 2 courgettes, sliced
  • 1 red pepper - seeded and cut into rings
  • 1 tin plum tomatoes
  • 1/2 large aubergine, sliced
  • 1 green pepper - seeded and cut into rings
  • handful fresh basil
  • handful fresh oregano
  • 4 fresh tomatoes, sliced
  • grated Cheddar cheese, to taste
  • grated Parmesan cheese, to taste
  • black papper, to taste
  • 2 generous teaspoons honey

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Gently heat the oil, and sweat the onions and garlic for a few minutes. Take off the heat before they brown.
  2. Drizzle some olive oil in a baking dish, and arrange a layer of sliced courgettes. Then layer on top of the courgettes the red pepper, cut into rings. Then layer the onions and garlic. Then layer half the can of tomatoes. Then add the aubergine, arranged in a fan.
  3. Then add the aubergine, arranged in a fan.
  4. Add the green pepper.
  5. Add a layer of any vegetables you may have left, until the dish is almost full. Add the herbs. Layer the sliced fresh tomatoes.
  6. Add the cheese and black pepper, and drizzle the honey over the top.
  7. Bake for an hour with the lid on. This will stop the dish from drying out.
  8. Take off the lid for fifteen minutes to crisp up the top and evaporate off additional liquid if desired.

Tip

This is quick and easy, and very, very tasty- and healthy. Goes great with a summer salmon or chicken salad, or braised chicken or pork in the winter. Lovely, ma boodys!
If you want to make this dish vegetarian, you can substitute the Cheddar cheese and Parmesan cheese with vegetarian cheese.

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Recipe Summary

  • 1 large eggplant (about 1 pound), cut into 3/4-inch chunks
  • Coarse salt and freshly ground pepper
  • 2 large tomatoes, cut into 3/4-inch chunks
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons chopped fresh thyme, plus leaves for garnish
  • 1 tablespoon chopped fresh oregano
  • 1 medium onion, halved and sliced 1/4 inch thick (3 cups)
  • 4 garlic cloves, thinly sliced
  • 2 zucchini (1 pound), cut into 3/4-inch chunks
  • 2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into 3/4-inch chunks
  • 8 slices rustic bread
  • 8 large eggs

Place eggplant in a colander. Season generously with salt toss to coat evenly. Let drain for 30 minutes. Rinse eggplant, and pat dry with paper towels.

Toss tomatoes with 2 tablespoons oil, the thyme, and oregano in a large bowl. Season with salt and pepper.

Preheat oven to 450 degrees. Toss together eggplant, onion, garlic, and 2 tablespoons oil in a large bowl. Season with salt and pepper. Spread vegetables out into an even layer on a rimmed baking sheet. Toss zucchini and bell peppers in bowl with remaining 2 tablespoons oil. Season with salt and pepper. Spread out into an even layer on another rimmed baking sheet. Roast vegetables, rotating sheets once, until golden and tender, about 45 minutes. Immediately transfer cooked vegetables to tomato-herb mixture. Stir to combine. Let cool.

Brush slices of bread with oil. Place on a rimmed baking sheet, and lightly toast in oven, about 2 minutes.

Fill a large, shallow saucepan with 4 inches of water, and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small bowl. Gently tip bowl, carefully sliding egg into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 3 to 4 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain.

Spoon ratatouille over bread slices. Top each with a poached egg, and season with salt and pepper. Garnish with thyme.


Roasted Ratatouille Vegetable Enchiladas with Fire Roasted Tomato Sauce

We’ve been on a bit of a vegetable enchiladas tear recently, and if my DM’s are any indication, you are rearing to get on the wagon.

Making enchiladas low FODMAP is not as hard as you think, since most shredded cheeses are permitted in small servings. I rarely eat dairy anymore, but there are certain dishes like pizza and veggie enchiladas where I feel it’s truly worth any misery that comes with. Of course, the trick to avoiding said misery entirely is to limit the quantity, which is exactly what we do here in this veggie enchiladas recipe.

The base of these vegetable enchiladas is inspired by ratatouille, a Provençal dish of stewed eggplant, zucchini, tomatoes and peppers. I borrow from this recipe a lot in my low FODMAP cooking, since all of these vegetables are permitted on the diet in some capacity, and mixing them all together means you’ll never get too much of any one.

I begin by cubing and roasted all the components, then combining them with the sauce. The veggies stew in the enchiladas themselves until they melt into a gorgeous, flavorful mush.

Since I was already using the oven, your sheet pans will do double duty roasting tomatoes and jalapeno for the sauce. This is always my trick for getting a gorgeous orange-hued sauce without adding any cream or dairy. If you’re looking for a shortcut, you can always start with a store bought tomato sauce and add some jalapeno, cilantro and spices to it instead. If you’re not low FODMAP, I love pureeing it with some soaked cashews to add that creaminess.

Finally, though corn products are low FODMAP, I like using a paleo alternative for this recipe. Siete Foods almond flour or cassava tortillas are my favorite for the job, but you’re welcome to use whatever you have on hand. If you use a plant-based cheese, this recipe can be completely paleo, vegan and grain-free…in addition to low FODMAP! No small feat.

If you’re an enchilada lover but also a SIBO Amigo, I highly recommend using this recipe as a template. You can swap out the filling for any veggies you like in small enough quantities not to bother you. I recently did a version with sweet potato, broccoli and mustard greens. It was fabulous.

Read on for the recipe for these low FODMAP ratatouille vegetable enchilada recipe.


Preparation

  • Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.

Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.

When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion return to the bowl and add 1/2 cup of the olives to the bowl.
Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil process until smooth.

Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.


Traditional Ratatouille Recipe Takes Time

And this certainly took longer than expected. The secret is to cook each vegetable separately so it is able to hold it’s shape. Each vegetable layer that is cooked in the same pan creates layers of flavor for the upcoming vegetables. I followed her directions exactly, however substituted red bell pepper for the green (which I find more flavorful).

The end result was a brilliant and robust vegan casserole. I saved it for the next day and it was even better. The tomatoes and fresh herbes deepened its flavor profile and the vegetables still intact. Serve with some good crusty bread and your favorite protein. Enjoy the flavors of the Mediterranean.

1) Begin by peeling the eggplant and slicing it in about 1/2 inch thick pieces and 3 in long.

2) Slice zucchini about the same size as eggplant.

3) Place vegetables in a bowl and add 1tsp salt. Toss to coat and allow to sit for 30 minutes. Then drain and dry very well with a paper towel.Separate the vegetables since they will be cooked separately.

4) While the vegetables are sitting, prepare the tomatoes. Boil water in a medium sized pot and once it is at a boil, add your tomatoes. Allow to boil in the hot water for just about 10 seconds, this will allow the skin to come off easily.

5) When done, drop in a bowl fill with water and ice. This stops the cooking process.

6) Next, peel the tomato skin and discard. Cut the tomatoes in half and seed them. Then cut into strips. Reserve.

7) Heat a large skillet with olive oil and then saute the eggplant first until lightly browned.

8) Remove the eggplant and saute the zucchini until lightly browned and remove to a side dish.


9) In the same skillet, add the bell peppers and onions and cook slowly in the olive oil for about 10 minutes until tender but not browned. Add garlic and season with salt and pepper.

10) Add the sliced tomatoes on top of the peppers and onions. Season with salt and pepper. Cover and allow to cook for about 10 minutes until the tomato juices have rendered.

11) After about 10 minutes, uncover and raise the heat to reduce the casseroles juices, almost entirely.

12) Place 1/3 of the tomato mixture at the bottom of a casserole dish and sprinkle with fresh herbs. Layer half eggplant mixture on top, then tomato mixture, eggplant mixture, and the rest of the tomato mixture with more fresh herbs.

13) Cover casserole and allow to simmer for another 10 minutes while basting it’s juices. Taste for seasoning. Allow to simmer until juices have evaporated.

Have an leftover bell peppers and onions? Fry them up in my Italian style peppers and onions or add them on top of sausage and pepper pizza!


Ratatouille Pickles

  • Quick Glance
  • Quick Glance
  • 30 M
  • 30 M
  • Makes 16 servings | 4 jars

Ingredients US Metric

  • 4 cups wine vinegar, (red wine vinegar or white wine vinegar or a combination)
  • 3 tablespoons kosher salt
  • 1 cup granulated sugar
  • 1 tablespoon black peppercorns
  • 2 tablespoons coriander seeds
  • 3 cups cold water
  • 2 red onions, cut into wedges (about six or so)
  • 4 red, yellow or green bell peppers, thickly sliced and seeded
  • 2 firm zucchini, unpeeled, thickly sliced crosswise into circles or lengthwise into thick spears
  • 2 small firm eggplants, unpeeled, halved, and cut into thick sticks
  • 8 garlic cloves, unpeeled, crushed lightly
  • 4 rosemary or thyme sprigs or 5 bay leaves

Directions

In a large nonreactive pot, combine the vinegar, salt, sugar, peppercorns, coriander seeds, and water and slowly bring them to a boil, stirring to dissolve the sugar and salt. When the mixture begins to boil, add the vegetables, garlic, and herb sprigs or leaves and continue to simmer for 5 minutes.

Remove from the heat and ladle the mixture into sterilized jars. Seal the jars according to manufacturer’s directions. (For further information, check out the USDA’s Complete Guide to Home Canning.)

Keep the pickles in a cool, dark place for up to 6 weeks. Once opened, refrigerate and use within a month. Originally published August 16, 2011.

Recipe Testers' Reviews

These ratatouille pickles were delicious with hamburgers and would be great with other grilled meats as well. I didn’t process them, just stored them in the refrigerator. I especially liked the onions and the zucchini. Everything stayed crisp except the eggplant, which was a little chewy. I might leave that out next time.

This recipe makes a large amount of pickles, which isn’t readily apparent until you start chopping the vegetables. I washed and sterilized four 32-ounce Mason jars and two 16-ounce jars. I used the wide-mouth variety, which made getting the vegetables in the jar easy. I used half red and half white wine vinegar for my pickling liquid, and I used pickling salt, which I happened to have in the pantry.

I recommend using tongs to divide up the vegetables between the jars. I added a fresh sprig of thyme (my herb of choice) to each jar and then ladled on the hot liquid. After screwing on the tops, I let them cool upside down. The filled jars are quite lovely. I can’t wait to try them in 6 weeks!

HUNGRY FOR MORE?

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Comments

Turning the jars upside down is not a safe canning practice and has not been for many years. You are not sealing the jars this way. And the vinegar should be 5% acidity to be used for canning. And per USDA rules, eggplant is not safe to can this way. To properly preserve these pickles and leave them on the shelf, they would need to be waterbathed.

Thanks so much for bringing this to our attention, and you are absolutely correct. The method of turning the jars is upside down is an older method that was often used for jams and jellies but which was also included in the original version of this pickles recipe. In theory, the idea behind this practice is that the heat of the contents would form the seal on the lid. But in practice, sometimes food particles would get trapped under the seal, preventing the vacuum from forming. Hence the recently revised USDA guidelines calling for the use of water baths.

And yes, the vinegar does need to be 5% acidity. The acidity of a vinegar can be checked on the label, although most commercial vinegars, except rice wine, fall within this level (which is why many recipes no longer specify the 5%). But you’re right, always best to be safe. Anyone seeking more specifics regarding safe canning practices can refer to their canning pamphlet at


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A quesadilla filled with the summer veggies that are in a traditional ratatouille dish!

Ok. So you guys might make fun of me for this post. It was one of those moments (and I know everyone has probably had one of these) where I realized that I was doing way more work than I needed to be doing for the result I wanted.

I had in my mind what I thought was an awesome idea for a quesadilla (which won last week’s poll by a hair). My idea was to turn the traditional French dish of Ratatouille into a quesadilla. I thought this was a grand idea and I moved full-steam ahead.

The end result was actually delicious!

The problem was that it required a bit more work than what most people are probably willing to do to produce a simple quesadilla. You’ll see what I mean…

Warning: If you’re French, you might want to stop reading because it’s possible I demolished this dish.


Mallorcan Vegetable Bake

Similar to a French ratatouille, tumbet is a traditional dish from Mallorca, Spain, in which vegetables such as tomatoes, eggplant and bell peppers simply sing of summer. The inclusion of potatoes makes it hearty enough for a vegetarian main, although it is also delicious served as a side to roast or grilled meats. If your tomatoes are ripe enough, you can prepare them for this dish the Spanish way. Instead of peeling and chopping them, you can slice them in half crosswise, then rub the cut sides against a handheld grater.

Mallorcan Vegetable Bake

Ingredients

  • Fine sea salt and freshly ground black pepper
  • 2 medium eggplant, cut into 1/2-inch (12-mm) slices
  • 2 cups (16 fl. oz./500 ml) olive oil
  • 2 large russet potatoes, cut into 1/2-inch (12-mm) slices
  • 2 red bell peppers, seeded and broken into 1-inch (2.5-cm) pieces
  • 2 green bell peppers, seeded and broken into 1-inch (2.5-cm) pieces
  • 6 large ripe tomatoes, peeled, seeded and finely chopped
  • 1 sprig fresh marjoram, leaves minced
  • 2 garlic cloves, minced

1. In a glass bowl, lightly salt the eggplant slices, cover with a dry kitchen towel, and let stand for 1 hour. Rinse well and pat dry.

2. In a wide, shallow fry pan over medium-high heat, warm the olive oil. Add the potato slices and fry on both sides until just beginning to brown. Using a slotted spoon, transfer to paper towels to drain, then place in a terra-cotta baking dish in a single layer.

3. Next, fry the eggplant slices on both sides until just golden brown, draining on paper towels and then placing in a layer on top of the potatoes. Lastly, fry the bell peppers, drain and add them in a third layer.

4. Preheat an oven to 350°F (180°C).

5. In a saucepan, combine the chopped tomatoes with the marjoram and garlic and gently heat until the mixture forms a thick sauce, 8 to 10 minutes. Season with salt and pepper. Pour the sauce evenly over the vegetable layers and bake in the oven until the top is bubbling and lightly browned, 25 to 30 minutes.

6. Let cool and serve the tumbet warm or at room temperature. Serves 6.

Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish, by Paul Richardson.


  1. Preheat the oven to 400° and roast the whole bell peppers for about 30 minutes or until the skins are blistered and black and the flesh is tender. Transfer the peppers to a bowl and cover with plastic wrap to cool.
  2. Slice the mushrooms and brown them, until most of the liquid has been cooked off.
  3. Stir in the onions, garlic and a solid dose of crushed red pepper and cook until slightly translucent and fragrant.
  4. Add the diced summer squash and zucchini along with a bundle of fresh thyme. Simmer until the squash is tender and most of the liquid released from the vegetables has evaporated.
  5. Stir in the San Marzano tomatoes in their sauce and torn basil. Simmer for about ten minutes with the lid, slightly askew so steam can escape.
  6. While the ratatouille simmers, peel, stem and seed the cooled bell peppers. Dice them into bite sized chunks and add to the vegetable ratatouille.
  7. Simmer a bit longer. The key to this sauté is not being too dry or too wet. You want it &ldquojust right&rdquo. It should be saucy and thick.

Most traditional lasagnas use ricotta cheese in the cheese layer, however, I&rsquove always preferred cottage cheese to ricotta. It has more texture and I use the non-fat variety to keep the calories in check. In taste testings, I&rsquove never been able to detect the difference &mdash probably because with a lasagna, there&rsquos so many flavors melding together, it&rsquos hardly noticeable. If you prefer ricotta, you can certainly swap it out.


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