The Recipe; or rather, the one I used of the 17 recipes for it that I found. Ratatouille 1 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree 2 tablespoons olive oil, divided 1 small eggplant 1 smallish zucchini 1 smallish cucumber 1 smallish yellow squash 2 handfuls pepperoni Few sprigs fresh thyme Salt and pepper 1 cup cheddar cheese, shredded 2 cups thin beef gravy 1-Preheat oven to 375 degrees F. 2-Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves, cheese and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. 3-Trim the ends off the eggplant, zucchini, cucumber and yellow squash. 4-With a very sharp knife, cut the eggplant, zucchini, cucumber, and yellow squash into very thin slices, approximately 1/16-inch thick. 5-Atop the tomato sauce, arrange slices of prepared vegetables and pepperoni concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables and meat. You may have a handful leftover that do not fit. 6-Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. 7-Bake for 45 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. 8-At the 30 minute baking mark, in a separate sauce pan, heat the beef gravy over very low heat. 9-When baking is done, drizzle beef gravy over top of dish. 10-Serve with some crusty French bread or Garlic Bread.
Posted on: Tue, 22 Oct 2013 23:11:20 +0000
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