The Ritz's Baked Ratatouille

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The Ritz's Baked Ratatouille

 

 

olive oil

2 red capsicums (bell peppers), cut into fine strips

2 yellow capsicums (bell peppers), cut into fine strips

3 onions, peeled, and cut into fine strips

3 zucchini, cut into fine strips

2 smallish eggplant, part peeled in stripes and flesh cut into fine

strips

6 Roma tomatoes, cut into halves

salt, pepper, sugar

12 peeled garlic cloves

basil leaves

 

 

1. Preheat oven to 180 C (350 F).

 

2. Separately put each vegetable into a bowl in turn, dash with a

little oil and turn them over with your hands so they are evenly

coated. Put some pieces of non-stick baking paper on a baking tray,

pull up the sides a bit and transfer each vegetable to it's own paper

package. Season well with salt and pepper, adding sugar to the Roma

tomato tops. Sprinkle on a little water, about a tablespoon each package.

 

3. Put the garlic cloves into the zucchini or onion packages. Bake

them all in a moderate oven until they are tender. You need to stir

gently a couple of times with a fork or they don't cook evenly. Most

of the vegetables take at least an hour. Remove and cut the tomatoes

into quarters.

 

4. Gently toss everything together in a bowl. Add 1/4 cup water.

Transfer all to a saucepan and reheat gently at dinner time, adding

basil leaves at the finish.

 

 

 

NOTE: This keeps well for several days, but only add the basil just

before serving.

 

Serves 4.