MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alexis Gabriel Ainouz's Sexy Ratatouille
Categories: Vegetables, Herbs
Yield: 4 Servings

4 lg Tomatoes
1 Yellow zucchini
1 Green zucchini
2 sm Eggplants
1 md Onion
2 Red bell peppers; seeded
2 cl Garlic
Olive oil
Sea/kosher salt & pepper
1 tb Chopped fresh thyme and
- rosemary leaves

Using a very sharp knife, cut the tomatoes, courgettes
and aubergines into thin slices. As much as possible try
to ensure all the slices are the same thickness so they
cook evenly. Set the best-looking slices of the same
size - at least 5cm [2"] in diameter - to one side for
topping the ratatouille and keep the trimmings for the
sauce.

Roughly chop the onion, peppers and garlic cloves. Heat
2 tablespoons of olive oil in a large frying pan over a
medium heat and add the chopped veg to the pan with the
sliced vegetable trimmings. Season with salt and pepper
and add the thyme and rosemary leaves. Cook for 10
minutes and then blitz in a blender to make a thick,
orangey red sauce.

Set the oven @ 180ºC/160ºC fan/350ºF/Gas

Brush an ovenproof dish with oil and spoon the sauce
into it in an even layer, about 1cm [½in] thick. Roll up
your sleeves and arrange the reserved tomato, courgette
and aubergine slices alternately on top of the sauce. So
that they look really good, you need to overlap the
slices quite tightly, a bit like the scales of a fish.
Give the slices a final drizzle of olive oil and
sprinkle over flakes of salt. Cover the dish with foil
or baking parchment and bake for 30-45 minutes. Place
the dish in the centre of the dining table and wait for
the "wow!" that is bound to follow. If it doesn’t, take
your dish back and eat the ratatouille in the kitchen
all by yourself.

But there’s no chance of that!

RECIPE FROM: https://www.waitrose.com

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