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Categories:
onion garlic tomatoes bay leaf cumin red peppers salt zucchini tomatoes summer olive oil garlic thyme salt
Viewed: 42 - Published at: 5 years agoIngredients
- 1 whole Medium Onion
- 1 Tablespoon Garlic
- 28 ounces, weight Can Crushed Tomatoes (one)
- 1 whole Bay Leaf
- 1 dash Cumin
- 2 whole Roasted Red Peppers
- Salt And Pepper, to taste
- 1 whole Zucchini
- 3 whole Medium Tomatoes
- 1 whole Japanese Eggplant
- 1 whole Summer Squash
- 3 Tablespoons Olive Oil
- 1 Tablespoon Minced Garlic (optional)
- 1 teaspoon Dried Thyme
- Salt And Pepper, to taste
Method
- Saute the onions, then garlic together until the onions are softened.
- Add the crushed tomatoes, bay leaf and cumin and finally the peppers.
- Keep the piperade just under a simmer until the peppers are cooked well and incorporated into the sauce.
- An optional idea is to pulse the piperade for a smooth sauce, but I liked the rustic appearance of this.
- Season with salt and pepper, to taste.
- Remove the bay leaf before layering the bottom of a baking dish with the piperade.
- Slice the vegetables and layer them above the sauce.
- Mix together the olive oil topping ingredients.
- Drizzle the top of your ratatouille with the olive oil topping, and pop it into a 350 degrees F oven until the tips of the eggplant are caramelized and curling, about 1 1/2 hours.
