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JBG RATATOUILLE CONFIT
10/25/18 — Heydon Hatcher
Recipe and Photos by Nadia Tamby
This is a spin on a heart-warming French countryside classic. Make more than you think you need – you can use this as a main or side dish and put leftovers in goat cheese sandwiches. I even chopped up the leftovers and made a version of eggplant caponata to serve as an appetizer on toasted bread. It seems like a lot of olive oil but this ensures smooth creamy eggplant and concentrated flavors…plus you’ll want to dip bread into the extra herby- garlicky oil in your pan. You’re essentially slow cooking the vegetables in oil (much like duck confit or other meats, but vegetables take much less time). Leftovers will keep for a while because this method of cooking preserves the vegetables in oil. I left onions and tomatoes out, but you can add those as well for a more traditional ratatouille combination.
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Ingredients:
Instructions:
Set your oven to 350F.
Prepare a baking sheet to place your sliced vegetables on in layers. Chop garlic cloves and about half the herbs. Keep a few sprigs of herbs to tuck into the vegetables.
Slice vegetables and drizzle olive oil on each layer. Liberally salt and pepper each layer and sprinkle some chopped garlic and herbs on before stacking on more layers.
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Select a roasting pan/skillet that will fit all the vegetables and arrange by overlapping everything except the peppers (since they are a different size and shape it is easier to tuck them in after you have a tight arrangement). Pour the extra oil, garlic and herbs from the baking sheet into the vegetables and tuck in peppers and sprigs of herbs. Cover with foil or a lid and bake for about 1 hour. Remove foil and allow top to brown for a bit longer (about 10 min, if needed).
This is a spin on a heart-warming French countryside classic. Make more than you think you need – you can use this as a main or side dish and put leftovers in goat cheese sandwiches. I even chopped up the leftovers and made a version of eggplant caponata to serve as an appetizer on toasted bread. It seems like a lot of olive oil but this ensures smooth creamy eggplant and concentrated flavors…plus you’ll want to dip bread into the extra herby- garlicky oil in your pan. You’re essentially slow cooking the vegetables in oil (much like duck confit or other meats, but vegetables take much less time). Leftovers will keep for a while because this method of cooking preserves the vegetables in oil. I left onions and tomatoes out, but you can add those as well for a more traditional ratatouille combination.
Ingredients:
- 2 eggplants, sliced into ¼ inch slices (I cut lengthwise, but rounds are fine too)
- 2 summer squash and/or zucchini, sliced into ¼ inch slices (I cut lengthwise, but rounds are fine too)
- 2 large bell peppers or several smaller ones, cored, seeded and quartered
- 6 garlic cloves, chopped
- 1 bunch oregano, thyme, or marjoram (or a combination) Enough extra virgin olive oil, salt and pepper to coat and season the vegetables (about 1 full cup olive oil)
Instructions:
Set your oven to 350F.
Prepare a baking sheet to place your sliced vegetables on in layers. Chop garlic cloves and about half the herbs. Keep a few sprigs of herbs to tuck into the vegetables.
Slice vegetables and drizzle olive oil on each layer. Liberally salt and pepper each layer and sprinkle some chopped garlic and herbs on before stacking on more layers.
Select a roasting pan/skillet that will fit all the vegetables and arrange by overlapping everything except the peppers (since they are a different size and shape it is easier to tuck them in after you have a tight arrangement). Pour the extra oil, garlic and herbs from the baking sheet into the vegetables and tuck in peppers and sprigs of herbs. Cover with foil or a lid and bake for about 1 hour. Remove foil and allow top to brown for a bit longer (about 10 min, if needed).
