Ratatouille with Tomato Confit (norecipes.com) Recipe

Ratatouille with Tomato Confit (norecipes.com)

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1 Tbs + 1 tsp olive oil
1 large spring onion sliced thin
3 cloves garlic crushed
1 Tbs tomato paste
3-4 ripe tomatoes peeled, seeded & chopped (or 1 pint of cherry tomatoes sliced in half)
kosher salt & pepper to taste

1 tsp kosher salt
2 Japanese or 1 Italian eggplant sliced thin (1/8″)
1 medium zucchini’s sliced thin (1/8″)
1 medium yellow squash sliced thin (1/8″)
leaves from a couple sprigs of thyme
freshly ground black pepper
olive oil

How to make Ratatouille with Tomato Confit (norecipes.com)

Sprinkle the sliced eggplant with 1 tsp of salt and toss to coat. Let stand for about 20 minutes to release some of the water in the eggplant.

Saute the onions and garlic in the olive oil until the onions are nice and caramelized. Add the tomatoes and tomato paste and cook until the tomatoes are soft.

Heat the oven to 350 degrees.

Stack a few pieces of eggplant on paper towels and squeeze out excess water. Repeat with the rest of the eggplant.

Toss the eggplant, squash, thyme and pepper with enough olive oil to lightly coat each slice (should be shiny but not greasy).

In a baking dish (about 8″ x 8″) put down an even layer of sliced vegetables then cover with tomato confit. Repeat twice more, ending with the tomato confit.

Cover with parchment paper and bake for about 45 minutes or until the vegetables are soft but not mushy.

  • Qarpon
    Qarpon says

    is that some pasta as a side, or mashed potatoes?

  • norecipes
    norecipes says

    It's "bright and sunny lemon linguine".

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