2 Oz (60 grams) of Clarified Butter or Regular Butter
2 Garlic Cloves
1 Tbsp of Herbs de Provence
1 Tbsp of Salt (as per taste)
1 Tbsp of Sugar (as per taste)
Half a Pound of Zucchini
Half a Pound of Eggplant
Half a Pound of Marrow Squash
10 Oz of Tomato
7 Oz of Potato
7 Oz of Onion
5 Oz of Pepper
2 Oz of Olive oil
2 Tbsp of Salt (as per taste)
To begin with, roast the bell peppers for 20 minutes in a preheated oven at 350⁰F or 180⁰C. Next, cut a shallow X on the tomatoes and immerse them in boiling water for about 10 minutes.
After 10 minutes, drain off the water, peel off the tomatoes and blend them using a blender. Keep the tomato puree aside.
Next, take a frying pan and add 2 fl Oz of olive oil into it. Allow it to heat. Once the oil is hot, add 7 Oz of onions, 7 Oz of carrot and sauté it well till the onion gains golden brown colour.
After that, add 2 Oz of clarified butter, 3 Oz of Celery Stalk and then pour the tomato puree into the mixture. Also, add some bay leaves to add to its flavour and aroma.
Now take the roasted bell peppers, peel them off and cut into smaller pieces. Put the pepper (5 Oz) into the boiling mixture. Sprinkle 1 tablespoon of Herbs de Provence over the mixture and subsequently add some garlic and chillies for taste.
Then, cover the pan and simmer for one hour, remove the lid and again simmer for another half an hour. Meanwhile, slice the vegetables including eggplants, zucchini, marrow squash, bell peppers, onions, potatoes and tomatoes into 3.5 mm rings.
Put the eggplant and marrow squash in a bowl, add some salt to taste and pour cold water into it. Allow it to set for 20 minutes.
Simultaneously, add 1 tablespoon of salt and sugar (both as per taste). Add some thyme and basil leaves, and then blend it a bit.
Spread the sauce in a mould and make an attractive layout by alternating the sequence of the vegetables over the sauce. Make a dressing by mixing thyme, salt and pepper in a 2 fl Oz of olive oil. Pour the dressing over the vegetables.
After that, cover the mould with a foil and roast it in a preheated oven at 350°F (160°C) for 90 minutes. Then, remove the foil and allow it to roast for another 40 minutes.
Your Ratatouille recipe is ready to serve hot with parmesan and parsley.