Lunch at Chase’s:
The retake on the ratatouille: Only difference is making it in a covered dish with enough space to develop steam from the vegetable juices. --- A tent-like tagine.
After 40 min in the oven, the ratatouille was bubbling in its own juices.
Ratatouille in a Tagine:
for 1-2 people
- 1/2 can tomato paste
- garlic powder
- 1/2 summer squash, thinly sliced
- Small eggplant, thinly sliced
- 1 tomato, thinly sliced
- fresh herbs (thyme, savory, mint)
- drizzle of olive oil
- parmesan cheese from serving.
- Special equipment: small tagine
Spread the tomato paste on the bottom on the tagine. Add the garlic powder, and arrange vegetables in round pattern, top with herbs, black pepper and some olive oil. Cover with tagine lid, and bake for 40min. “The vegetables should be bubbling in the tomato sauce.” --- which they do --- serve with fresh grated parmesan.