MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ratatouille Just Like Remy's
Categories: Vegetables, Herbs, Squash
Yield: 4 servings

2 tb Olive oil
1 md Onion; chopped
1 md Red bell pepper; chopped
4 cl Garlic; minced
28 oz Can crushed tomatoes *
2 tb Minced fresh basil
1/2 lb Small zucchini; thin sliced
1/2 lb Yellow summer squash; thin
- sliced
3/4 lb Chinese eggplant; thin
- sliced
6 Plum tomatoes, thinly
- sliced

MMMMM--------------------------TOPPING-------------------------------
4 tb Olive oil
2 tb Minced fresh basil
2 tb Minced fresh parsley
2 ts Minced fresh thyme
1 cl Garlic; minced

* Not all canned tomatoes are created equal. For humble
dishes like ratatouille, it’s worth investing in a can
of high-quality San Marzano or Red Gold tomatoes. They
make a big difference in the end result.

Set the oven @W 375ºF/190ºC.

In a large ovenproof skillet, warm the oil over medium
high heat. Add the onions, red peppers and garlic and
cook and stir until tender, about four to five minutes.

Add the crushed tomatoes and basil to the vegetables.
Bring to a boil, then reduce the heat. Simmer,
uncovered, until slightly thickened, about 10 minutes.
Remove the skillet from the heat.

On a flat surface, layer the sliced vegetables into
stacks. Start with a zucchini slice, followed by a slice
of yellow squash, then eggplant, and then tomato. Be
sure to keep your stacks small. While it may be tempting
to make really tall stacks to speed up the process,
they’re more difficult to handle.

Move the stacks of sliced vegetables into the skillet,
placing them on their sides around the outside edge of
the skillet in a circular pattern. Continue adding
stacks to make concentric circles until the skillet is
full. (We use the same method for this show-stopping
apple scalloped potatoes recipe.) Work slow and small,
and you’ll be rewarded with an elegantly spiraled
ratatouille that’s just like Remy’s.

In a small bowl, combine the topping ingredients, then
brush the herb mixture generously over the vegetables.

Cover the vegetables with a single layer of parchment
paper (not wax paper) and bake until the vegetables are
almost tender, about 40 minutes. Remove the parchment
paper and continue to bake until the vegetables are
tender and the sauce is bubbling, about 15 to 20 minutes
longer.

Let stand for at least 10 minutes before serving.

Lauren Habermehl, Milwaukee, Wiscinsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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