food bites
Ratatouille Terrine: Perfect for your End of Summer Harvest
By Angela Capelli
More years back than I
can actually remember my mom found this recipe in a
food magazine. Scanning numerous magazines and finding new recipes to exp
eriment
with is one of her hobbies and I’m so glad it is! This Ratatouille Terrine is a
new spin on an old French classic. At first glance this recipe appears
overwhelming to say the least. I really was not interested in making it at all!
However, thanks to my husband, whose favorite hobby is gardening, my backyard
garden was overflowing with all of the necessary ingredients. So, one bright
August morning I went to work in the kitchen just so that I could use up the
abundance of vegetables from my garden. I’m not going to lie, this is a small
project, but so worth it! In my opinion it is the best version of Ratatouille
I’ve ever had. The only regret I had after making it is that I hadn’t attempted
it sooner. So don’t let this recipe sit around as long as I did. The nice
part about this dish is that all you need to accompany it is your choice of
beef, chicken or seafood on the grill and a good crusty loaf of bread.
Ratatouille Terrine
1/2 to 3/4 cup olive oil
2 medium onions sliced thin
1 cup grated Gruyere cheese
1 pound zucchini, cut crosswise into 1/4-inch slices
1/2 cup loosely packed fresh basil leaves
2 teaspoons salt
A large pinch cayenne
2 large red bell peppers, cut crosswise into 1/4-inch rings,
Cores and seeds discarded
A 1-pound eggplant, cut crosswise into 1/4-inch slices
2 pounds plum tomatoes, cut crosswise into 1/4-inch slices
1 tablespoon fresh thyme leaves
1 cup course fresh bread crumbs, or to taste
Preheat oven to 350 degrees F.
In a 12-inch non-stick skillet heat 1 tablespoon oil over moderate heat until
hot but not smoking and cook onions stirring occasionally, 5 minutes. Spread
onions in bottom of a 6-quart casserole and sprinkle evenly with 1/4 cup
Gruyere.
In skillet heat 2 tablespoons remaining oil and sauté zucchini in batches
(adding some remaining oil if necessary), stirring 5 minutes. Transfer zucchini
as sautéed with a slotted spoon to casserole, spreading evenly, and top with
some basil leaves. Sprinkle zucchini layer with 1/2 teaspoon salt and a small
pinch cayenne.
In skillet heat 1 tablespoon remaining oil and sauté bell peppers, stirring
constantly, 5 minutes. Transfer peppers with slotted spoon to casserole
spreading evenly, and top with some remaining basil leaves. Sprinkle pepper
layer with 1/2 teaspoon remaining salt and another small pinch cayenne.
In skillet heat 2 tablespoons remaining oil and sauté eggplant slices in one
layer in batches, turning once, 5 minutes. Add 1 tablespoon remaining oil per
batch if necessary. Transfer eggplant slices as sautéed with slotted spoon to
casserole and arrange in an even layer, overlapping slices. Top eggplant layer
with some basil leaves and sprinkle with 1/2 teaspoon remaining salt and another
small pinch cayenne.
In skillet heat 2 tablespoons remaining oil and sauté tomatoes in two
batches, stirring occasionally, 2 minutes. Transfer tomatoes as sautéed with
slotted spoon to casserole and spread evenly. Top tomato layer with remaining
basil leaves. Sprinkle tomato layer with remaining 1/2 teaspoon salt, remaining
cayenne, remaining 3/4 cup Gruyere, and thyme and top with bread crumbs.
Cover casserole with foil or a lid and bake in middle of oven 30 minutes.
Remove foil or lid and bake 30 minutes more, or until bread crumbs are golden.
May be made one day in advance and chilled, covered.
Serve ratatouille warm or at room temperature. Serves 8.
E-mail Angela Capelli at
foodbites@CuriousParents.com with any questions,
comments, suggestions or baking tips that you may have.
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