Water Paper Stone

A memoir that immerses the reader in life in the heartland of France

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Baked Ratatouille – Recipe

July 22, 2014 by Judy O'Shea

Having a garden in France involved dealing with way too much of everything en même temps: tomatoes, eggplants, onions, zucchini, garlic…all the good stuff, just too much of it.  Most recipes for ratatouille sautée and stew them all together with spices until they melt together and can turn into a soupy mess, and draw groans from the dinner table after weeks of the same dish.

 

I’m not a big fan of complicated recipes, and I love visual delights so this non-recipe is a perfect way to change up your summer excess.  Quantities are not important here.

 

Baked Ratatouille

Baked Ratatouille Before

Alternate as many slices of eggplant, zucchini, tomatoes, red and/or green peppers, onions as will fit into your greased baking pan.  Tuck unpeeled cloves of garlic around as you like, clip a few branches of thyme, and rosemary, and savory if you can find it, crush them in your hand to release their oils, and tuck them into your vegetable bed. I like to stick a few bay leaves in, too. Drizzle about a quarter cup of olive oil over the top, sprinkle it generously with salt and pepper and put it into a 370° F oven for about an hour.

 

The veggies will melt, but still be decipherable.  The juices in the bottom should be passed as a dipping sauce for bread.

 

Baked Ratatouille After

Baked Ratatouille After

Filed Under: Recipes

The author, Judy O’Shea, learning how to cut up ducks for confit and fois gras. Germain Blanc, who was born in the mill, and whose father was the last miller, and his wife, Marthe, guided Judy and Mike throughout their experience in France: cooking, grinding flour, gardening, and even making Roquefort cheese.

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