This is a fully roasted version of the French classic memorialized in the animated film that comes from Melissa Clark. It takes a bit of prep time but comes together in a wonderfully textured and tasty end result. The aromatics are the key to making this fill the house with an amazing smell resulting in a layered taste.
For this you’ll need: x2 medium eggplants (cut into 1″ cubes), x2 red bell peppers (seeds removed and cut into 1/4″ strips), x3 medium zucchini (cut into 1/4″ thick medallions), x1 large white onion (cut in half and then into 1/4″ strips), x6 garlic cloves (x4 crushed, x2 grated), x2 large tomatoes (beefsteak or heirloom), a large handful, each, of fresh thyme and rosemary sprigs, 2-3 bay leaves, olive oil, salt, pepper.
Preheat the oven to 350.
Place the sliced onion and x4 crushed garlic cloves into a medium bowl with a good splash of olive oil and toss well to cover. Place these onto a baking sheet and into the preheated oven.
Using the same bowl, separately toss the eggplant and zucchini, along with several sprigs of fresh rosemary and thyme, and enough olive oil to cover each. Spread them, again, each separately if you can, onto a baking sheet and place them into the same oven as the onions (about 10-15 mins after you’ve started the onions roasting). Take this opportunity to gently turn the onion/garlic mixture over.
Again, using the same bowl, toss the red bell pepper, thyme & rosemary sprigs, and a good glug of olive oil until everything is well covered. Place onto a(nother) baking sheet (or onto a cleared space on one of the two previous baking sheets, if that’s all you have) and place into the oven about 5-10 mins after the eggplant/zucchini and 15-20 mins after the onions. Take this opportunity to gently turn over the onion/garlic and the eggplant/zucchini.
Let everything roast for another 20-40 mins, gently turning each of them about every 10-15 mins, until they have started to brown around the edges. Rotate between top and bottom shelves, if need be, and also don’t be afraid to turn up the oven temp a bit if some are not browning. Remove each tray or item once it is browned and place into a large bowl.
During this time blanche the tomatoes. Bring a large pot of water to a bowl and set aside a large bowl of ice water. Take out the green stems of the tomatoes and cut a gentle cross just in the skin layer of the tomato on the opposite side of the stem. Place the whole tomatoes into the boiling water for about 30 seconds and then immediately into the ice water bath. The skins should now easily peel off from the cut “cross” at the bottom.
Place a sieve into a medium bowl. Remove the skins, cut the tomato around the equator and, using your fingers, gently remove the seeds and place them into the sieve in the bowl. Chop the blanched tomatoes into 1/2″ pieces and place these seedless, cut tomatoes into the medium bowl with the tomato juices (left over from the strained seeds you just removed). Grate x2 cloves of garlic into the tomatoes, add in x2 bay leaves and good pinch of salt and gently stir together. Set aside.
Once all of the veggies are browned and placed into a large bowl add in the tomato/garlic/bay leaf mixture, a really good glug of olive oil (about 1/4 cup), a large pinch of salt and a good grinding of pepper. Maybe add a few more fresh thyme and rosemary sprigs here too. Gently stir the whole mixture together and place into a medium sided baking dish. The mixture should be moist with oil but not swimming in it.
Place the baking dish with the veggies into the pre-heated (350) oven and roast for an hour. No need to stir this, but do have a look once or twice to make sure it isn’t drying out – add more oil if needed.
Remove from the oven, let cool for 10 mins (or, even better, over night, covered) and serve in chunky bowls with crusty bread.
Dinner at Our Place 