Table Travellers – Week 9

Bonjour!
Today’s Table Traveller recipe was inspired by the movie Ratatouille and from when I ate Ratatouille on our holiday in Paris. I wanted to eat it since I’d seen the movie, and be able to say I’d had it! We had lunch on our first day in Paris in a little cafe beside Notre Dame. We didn’t take a photo of it but I really loved it so Mum and I made it today.

I enjoyed making it and layering the vegetables was my favourite part. I hope we make it again!
Au revoir
Taryn

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RATATOUILLE

Sauce
Saute 2 chopped onions, 2 cloves (or teaspoons minced) garlic until clear, add 2 tins of chopped tomatoes, a heap of fresh herbs (thyme, basil, rosemary) and simmer till onion is soft. Adjust seasoning to your own preference. Also add a little sugar (1-2 teaspoons) if you find the tomato too bitter. Keep an eye on the thickness – you may need to add a little water if it reduces too much. You can blend when cooked, but we chose to keep ours chunky.

(Our Ratatouille was delicious but we think next time we might add some carrot or pumpkin and/or capsicum or celery to the sauce and then blend it to lower the intensity of the tomato flavour a few degrees 🙂 )

Oil the base of an ovenproof dish. Pour sauce over the dish and spread evenly.

Vegetable layer
You can use basically any combo of vegetables as long as you include tomatoes and zucchini. Other options include eggplant, squash, pumpkin – even potato. We used tomato, pumpkin and zucchini. Alternate thin slices around the dish on top of the sauce. Drizzle with oil, add salt and pepper. Top with a round of baking paper or alfoil. Bake in slow oven for 3 hours. Then remove paper/foil and turn heat up to brown the top for a further 30-45 minutes.

Bonappetit!

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Not the greatest picture ever, but here is Taryn and her oldest sister Lauren in the Paris cafe where the Ratatouille was experienced.