Elle's Kitchen: Layered Ratatouille

Is This THE Ratatouille

From Ratatouille?

The person who gave me this recipe

said it was from chef Thomas Keller

of Napa's French Laundry Restaurant.

The rumor is, Keller was a consultant for

the film Ratatouille and that is where

this recipe came from.  I have no idea if this

is true but it's a great story, so we will

go with it.  Of course, I wouldn't know

about the film Ratatouille because I

learned a long time ago that if I go

to a children's animated film I

fall into an enchanted and magical

sleep, much like a fairy princess.

So why waste $10 on a nap?

1 small onion, finely chopped

2 garlic cloves, very thinly sliced

1 1/2 cup tomato puree

2 tabl. olive oil, divided

1 small eggplant (I used the graffiti eggplants)

1 zucchini

1 yellow squash

1 large red bell pepper

sprigs of fresh thyme

salt & pepper

1/4" slices of goat cheese

couscous

Preheat oven to 375 F.

Spray oval casserole with cooking spray.

Place casserole on top of a piece of parchment

paper and trace the outline of the base.

Cut out parchment oval and set aside.

Place the tomato puree in the bottom

of the casserole and add the sliced garlic

and the chopped onions, add one tabl. of

olive oil and season with salt & pepper.  Stir.

Slice the zucchini, yellow squash, red

pepper and eggplant into 1/8" slices.

It is best to slice the eggplant last as it

tends to discolor quickly.  I use a mandoline

slicer set to thick slice.  You don't want

paper thin slices or they will become

too mushy during baking.  I find it is

best to slice the pepper with a knife.

Pick up rounds of eggplant, yellow squash,

zucchini and pepper and layer them around

the edges of the casserole.  Then fill up the

space in the center.  Drizzle the remaining

1 tabl. of olive oil over the veggies and

season with salt and pepper.  Sprinkle the

leaves of the fresh thyme on top.

I usually have leftover veggies so I make a

small casserole to have for lunch the next day.

Cover with the oval of parchment

paper and gently press down.

Bake for 45 to 55 minutes.

The tomato puree should be bubbling

and the veggies should be cooked

but not mush.

If you make the small casserole

it will not need as much time.

I serve this on a bed of couscous

with a slice of goat cheese on top.