Roasted Ratatouille Gratin

Name: Roasted Ratatouille Gratin
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 28 oz Chopped Tomatoes (1 cup (28-ounce) can good-quality plum tomatoes, chopped, with their juices to make 2); 1 cup Mushrooms (1 cup sliced cremini mushrooms (about 5 medium)); 1 tbsp Bread Crumb (1 tablespoon dry bread crumbs); ½ cup Dry White Wine (1/2 cup dry white wine (sauvignon blanc is nice)); 1 lb Eggplant (1 medium eggplant (about 1 pound), cut into 1-inch cubes); ½ cup Basil (1/2 cup chopped fresh basil for garnish); 1 tbsp Fresh rosemary (1 tablespoon chopped fresh rosemary); 1 tbsp Fresh thyme (1 tablespoon chopped fresh thyme); 1 piece Leeks (1 leek, white part only, thinly sliced); 0 pieces Olive Oil (Olive oil); 1 cup Parmesan Cheese (1 cup freshly grated Parmesan cheese); 1 dash Black Peppercorns (Dash black pepper); ½ piece Red Pepper (1/2 red pepper); 1 tsp Sea Salt (1 teaspoon sea salt); 1 piece Shallots (1 large shallot, finely chopped); 1 cup Courgette (1 cup thinly sliced zucchini (about 1 medium))

100 minMediterranean

Servings4

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Vegetarian
Pescatarian
Mediterranean Diet

Ingredients

For 4 servings

Chopped Tomatoes28 oz · 1 cup (28-ounce) can good-quality plum tomatoes, chopped, with their juices to make 2
Mushrooms1 cup · 1 cup sliced cremini mushrooms (about 5 medium)
Bread Crumb1 tbsp · 1 tablespoon dry bread crumbs
Dry White Wine½ cup · 1/2 cup dry white wine (sauvignon blanc is nice)
Eggplant1 lb · 1 medium eggplant (about 1 pound), cut into 1-inch cubes
Basil½ cup · 1/2 cup chopped fresh basil for garnish
Fresh rosemary1 tbsp · 1 tablespoon chopped fresh rosemary
Fresh thyme1 tbsp · 1 tablespoon chopped fresh thyme
Leeks1 piece · 1 leek, white part only, thinly sliced
Olive Oil0 pieces · Olive oil
Parmesan Cheese1 cup · 1 cup freshly grated Parmesan cheese
Black Peppercorns1 dash · Dash black pepper
Red Pepper½ piece · 1/2 red pepper
Sea Salt1 tsp · 1 teaspoon sea salt
Shallots1 piece · 1 large shallot, finely chopped
Courgette1 cup · 1 cup thinly sliced zucchini (about 1 medium)

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Steps

1Cut up everything and set aside until needed. Do the eggplant last, as it turns brownish after being cut.Preheat oven to 425 F.
2Place whole red pepper on a baking sheet and roast for 20 minutes.Spray another baking sheet with canola oil and place eggplant on it in a single layer.
3Drizzle with 2 tablespoons olive oil and toss to combine.
4Sprinkle with salt and pepper.Turn red pepper over after 20 minutes.
5Add eggplant to oven, and roast until both are tender, about 15 minutes more.While the eggplant and pepper are roasting, heat 2 tablespoons olive oil in a large soup pot over medium heat. Stir in leek and shallot and cook until softened, about 5 minutes.Stir in zucchini and continue cooking, stirring occasionally, until zucchini is soft, 6-8 minutes.Stir in mushrooms, 1 teaspoon salt, dash black pepper, and wine.Simmer until mushrooms are soft, about 8 minutes.
6Remove eggplant and pepper from oven.Turn oven down to 400.Cover pepper with aluminum foil. Covering it creates steam that will loosen its skin, making the skin easier to remove. Allow pepper to cool about 10 minutes before handling.Stir in the eggplant, tomatoes and their juices, thyme, and rosemary.Bring back up to a simmer.After pepper has cooled, remove the skin, core, and seeds. Chop flesh and add to the stockpot.Simmer, covered, for 5 minutes to combine flavors.Taste, and add salt and pepper if needed.
7Pour everything into an 8x8 baking dish.Top with Parmesan and bread crumbs.
8Bake until topping is browned, about 20 minutes.Allow ratatouille to stand 10 minutes before serving.
9Garnish each serving with fresh basil. Make sure to have more freshly grated Parmesan on hand to pass at the table.