Ratatouille Stacks

Based on and inspired by some great versions of ratatouille niçoise, I tried to recreate those strong flavours of the stewed vegetables while also adding a few extra complimentary touches that both fortify the French flavours and add a touch of Italian influence.

Placing the ingredients into a stack, provides a nice visual presentation and offers guests a lovely gift of flavours hidden in a wrapped present on the plate.

Note: I know I said I don’t want to put posts up until after I have cooked and photographed them, but due to a change in plans for the way my weekend was meant to pave out, I will be cooking in a foreign kitchen and will not be able to access the net beyond my phone’s capabilities until late Saturday night or early Sunday morning. Thus, I will place the recipes up live now and will return to remove this message and add the photos (along with any further notes or modifications) over the weekend.

Ingredients:

• Vegetables:
  • 4 medium aubergines
  • 4 large zucchini
  • 1 red Capsicum (bell pepper)
  • 1 green Capsicum (bell pepper)
  • 1 yellow Capsicum (bell pepper)
  • 1 head fennel
  • 2 onions – peeled/sliced
  • 3 garlic cloves – crushed and chopped
  • 3 tomatoes – peeled, seeded and cut into 8

• Thyme seasoning mix:
  • 3 tsp thyme leaves
  • 2 tsp salt
  • 1 tsp black pepper
  • 10 crushed coriander seeds

• Zest mix:
  • 1 small lemon zest
  • 10 basil leaves, finely chopped
  • 10 black olives, stoned, finely chopped
  • 4 tbsp of extra virgin olive oil
  • 1 tbsp of red wine
  • Small (4g/0.1 oz) finely grated black truffle
    [OR replace 1 tbsp of Olive oil for one of Truffle oil]
  • Small handful flat-leafed parsley, finely chopped

Method:

• Prepare Eggplant and Zuchinni
  • Take an eggplant, stand it upright, slice down each edge of the vegetable, removing the skin and about 3mm of flesh, no more. Repeat with the Zuchinni.
  • Slice the remaining innards into round slices.
  • Keep the slices of aubergine and courgette separate.

• Prepare Fennel:
  • Cut the top and bottom off the fennel and remove the outer layer.
  • As you remove the layers underneath, you will be left with v shaped pieces of fennel.
  • Cut each in half, and cut into 3mm cubes.

• Preheat the grill.
• Prepare Capsicum
  • Top and tail the capsicum and remove the pith and seeds.
  • Rub them with olive oil and place skin-side up on the grill tray.
  • Grill until they go black all over amd when blackened, place in a bowl and cover tightly with cling film. Leave to steam for ~ five minutes.
  • Remove the capsicum and peel them by running under cold water and rubbing the skin off. Once peeled, Cut each slice into 3mm cubes.

• Have ready a fine mesh sieve set over a bowl
• Cook Vegetables:
  • Heat a large frying pan and add 2mm of olive oil to pan. When hot, add the eggplants, one layer at a time. Cook for three minutes then tip into sieve allowing it to drain.
  • Season with ~ 1/2 tsp of thyme mix. When drained, tip into a bowl.
  • Repeat the process with zucchini (on a lower heat).
  • Cook for two minutes, drain and season.
  • Cook the fennel for five to six minutes (you do not want to under cook the fennel, you do not want it to be crunchy)
  • Sauté the onion and garlic on a low heat until translucent. Remove from heat and set aside.
  • Place tomatoes into the same frying pan and stir until cooked to a medium softness.

• Prepare stacks
  • In a bowl, place the Capsicum, tomatoes, fennel, onion, garlic, the zest and the remaining thyme mixes and stir well.
  • Place 4 greased food rings on a lightly greased sheet of baking paper on an oven tray.
  • Alternate overlapping layers of eggplant and zucchini skins by placing them in a centred “U” shape across the bottom of the rim with the edges trailing up each side of the rim.
  • Then, place the aubergine rounds at the bottom, fill with the vegetable mix and top with the zucchini rounds.
  • Place the rings in a preheated 180*C oven for 20 minutes.

• Once cooked, cut the baking paper around each ring
• pick up the ring with a spatula from under the baking paper and place onto the plate
• Slide the paper out from under the ring and then gently remove the ring
• serve on it’s own, atop some rice or alongside some osso bucco

Variations and Notes:

• None to report at this stage

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