Target Health Blog

Ratatouille Au Gratin

September 24, 2018

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Target Healthy Eating
Source:

A harvest feast if there ever was one! Everyone has a ratatouille recipe. To my own version, I wanted to try something a little different. Hope you like this. We found it delicious. It's an unbelievable side dish with fish or seafood. However, it's so lovely to serve, healthy and delicious, that you can serve it on its own; add some warm crusty bread and chilled white wine and you're all set. As a matter of fact, my recipe has such depth and richness of flavor, a full bodied red wine goes well also. ©Joyce Hays, Target Health Inc.
We've had this recipe quite a few times, it's so good and isn't it pretty? Here, it's an appetizer, with warm French rolls and butter. Jules is having a red Paul Hobbs wine; I'm drinking one of my favorite chilled whites, Pouilly-Fuisse. ©Joyce Hays, Target Health Inc.
Makes for a colorful tasty lunch. ©Joyce Hays, Target Health Inc.

Ingredients

1 jalapeno, seeded then chopped well

1 red onion, sliced (set aside 1/2 for topping)

1 Tablespoon capers (for topping)

1 large eggplant, cut into 1/2-inch cubes

1/2 cup extra-virgin olive oil, more if needed

25 garlic cloves, smashed

1 and  1/2 Tablespoon fresh rosemary leaves, chopped

1 and  1/2 Tablespoon thyme leaves

1 teaspoon curry

1 teaspoon turmeric

3 fillets anchovy ground in mortar & pestle with 3 garlic cloves, then set aside

1  cup cherry tomatoes, cut in half (save a few for topping)

1 large white onion, sliced

2 scallions, chopped

3 shallots, sliced

1 small zucchini, cut into 1/2 inch cubes

1 small summer squash (yellow) cut into  1/2 inch cubes

2 or 3 large eggs

1 cup grated Gruy?re

1 cup grated cheddar

1/4  cup freshly grated Parmesan

1 cup plain Greek yogurt (FAGE) (not sure if we should use this or not)

1 pinch black pepper

1 cup fresh basil leaves, chopped (save a few for topping)

3  small plum tomatoes, sliced

Zest of 1 fresh lemon

Juice of 1 fresh lemon

1 and  1/2 Tablespoons sliced Moroccan pitted black olives or other black pitted olives (save a few slices for topping)

All the veggies in this recipe are garden fresh now and available at your local farmers' market and/or local grocer. ©Joyce Hays, Target Health Inc.

Directions

1. Heat oven 375 to 400 degrees.

2. Do all your chopping, slicing, grinding, cutting

Here's my mortar & pestle. This photo shows how the anchovy fillets and the fresh garlic cloves are being mashed into a paste. ©Joyce Hays, Target Health Inc.
All of these fresh herbs, well chopped, make all the difference in this recipe. ©Joyce Hays, Target Health Inc.
Grating the cheeses. ©Joyce Hays, Target Health Inc.
Slicing red onion for topping; basil chopped for topping also. ©Joyce Hays, Target Health Inc.
Slicing onion. ©Joyce Hays, Target Health Inc.
Slicing cherry (or grape tomatoes) tomatoes. ©Joyce Hays, Target Health Inc.
Cutting the two squashes into small pieces (with more sliced garlic). ©Joyce Hays, Target Health Inc.
Cubing the eggplant. ©Joyce Hays, Target Health Inc.
Covering the garlic slices and eggplant cubes, with extra virgin olive oil. ©Joyce Hays, Target Health Inc.
Oiled eggplant and garlic, going into the oven. ©Joyce Hays, Target Health Inc.

3. In a bowl add the olive oil, 12 of the garlic cloves, stir together and add the eggplant cubes. Cover each cube with the oil mixture and with a slotted spoon, spread the eggplant and the 12 cloves garlic, out on a baking sheet and roast for 45 minutes.

You can use a baking sheet with rim or a roasting pan, like the aluminum pan above, to roast the eggplant and garlic. Here, eggplant & garlic are done. ©Joyce Hays, Target Health Inc.

4. To the bowl with remaining oil, add the cherry tomatoes, onion slices, shallots, 13 garlic cloves, all zucchini, all yellow squash, plum tomatoes. Cover all veggies carefully with the oil. Then with a slotted spoon, remove all veggies, including the 13 garlic cloves and place on a second baking sheet.

Here's the oiled squash, tomatoes, onion, garlic, going into oven.©Joyce Hays, Target Health Inc.
Don't forget the lemon zest, then lemon juice. ©Joyce Hays, Target Health Inc.

5. Place the pans in the oven and roast until vegetables are browned, tossing every 10 minutes or so; about 35 minutes for onions, tomatoes and zucchini, and 45 minutes for eggplant. Remove from oven and let cool.

6. In a small bowl, beat eggs until well mixed, then, while whisking add the ground anchovies & garlic, the chopped jalapeno and combine these ingredients very well, so there are no lumpy pieces of anchovy.

Eggs have been beaten and ground up anchovies with garlic, have just been added, while continuing to beat together all ingredients. ©Joyce Hays, Target Health Inc.

7. Next, add the beaten egg mixture to the large bowl with olive oil and combine everything very well.

8. Next, add slowly to the large bowl with oil/egg mixture, while whisking, all the seasoning, spices, herbs. Be sure all ingredients are very well incorporated.

Adding seasoning, spices and herbs. ©Joyce Hays, Target Health Inc.

9. To the large bowl, very slowly, fold in both cheeses, and be sure the cheese is well combined, but no fast whisking. Do this folding in slow motion.

Grated cheeses are being added, while slowly folding the cheese into the egg mixture. ©Joyce Hays, Target Health Inc.

10. In your largest baking dish, with a spatula, scrape all the roasted veggies from both baking sheets, into the baking dish. Add lemon zest, and juice. Add most of the black olives, capers. Stir these veggies together, so well combined.

11. Pour the egg mixture on top of the veggies.

12. Arrange a design of plum tomato slices on top, a few red onion rings and scatter with olives and capers.

Designing the top of the Ratatouille au Gratin. ©Joyce Hays, Target Health Inc.

13. Bake until filling is lightly golden, about 30 minutes. Cool for at least 20 minutes before serving warm or at room temperature.

Going into oven. ©Joyce Hays, Target Health Inc.

14. Just before serving, sprinkle some chopped basil leaves on top.

Jules had a (we highly recommend this wine) Paul Hobbs cabernet and I had a fine Pouilly-Fuisse. Both went well with my latest riff on ratatouille. ©Joyce Hays, Target Health Inc.
Love green orchids. ©Joyce Hays, Target Health Inc.

Have a great week everyone!

Bon Appetit!

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