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Ratatouille’s Ratatouille

This is an adaptation of the recipe from the film. But I’ve added saffron and sumac to lend this typically Provencale dish a Middle Eastern flavour.
 It’s a little bit of a pfaff, probably takes a couple of hours to make all in all but it’s the taste of sunshine on  a plate.
Course: Main Course
Cuisine: French
Keyword: Mexican vegetarian fritters, Movie Food, ratatouille, Vegan
Servings: 4

Ingredients

  • 2 red/orange bell peppers seeded, roasted and skinned
  • 4 tomatoes skinned and seeded, then diced.
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tspn Salt
  • A pinch of saffron
  • Glug Verjuice a less acidic kind of vinegar
  • Few sprigs fresh thyme oregano
  • 1 firm aubergine thinly sliced
  • 2 small courgettes thinly sliced
  • Salt and pepper to taste Salt isn’t bad for you if you use good sea salt with plenty of minerals
  • 150 ml yoghurt for serving
  • 1 tbsp of Sumac

Instructions

  • Preheat oven to 200C.
  • Cut your peppers in half and place them cut side down on an olive oiled roasting tray. Roast for 20 minutes. Then skin. When cool, dice.
  • Cut a cross in the top of your tomatoes and drop them briefly into boiling water. The skins will easily pull off the tomatoes now. Cut in half and remove the seeds. Dice the tomatoes, keeping the juice.
  • In the meantime, put olive oil into your saucepan/frying pan and sweat the onions.
  • Add the garlic, the salt, the saffron, the herbs and the verjuice.
  • Add the diced tomato with juices.
  • Prep the aubergine and courgette by slicing both thinly, say 5mm thick slices. Obviously don’t use the stems!
  • Put your nicely softened pepper, onion, saffron, herby mix (but remove the Thyme sprig stems if they are woody, leaves are fine) onto an olive oiled roasting tray. Yeah use the same one as before, who needs to wash up more?
  • Arrange the slices of aubergine and courgette in overlapping slices onto spread out mixture.
  • Cover with foil and roast for 45 to 55  minutes in your 200C oven. The vegetable should be soft but not watery.
  • Remove from oven, remove the foil and roast, uncovered for another ten minutes.
  • Top with yoghurt with sumac stirred in, and more herbs.
  • Eat with crusty bread or couscous.