Ratatouille with miso-tomato sauce
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Gastrotools
Recipes from professionals
Ratatouille is a classic French vegetable dish full of flavour. In this version, we enhance the flavour with miso, which gives the sauce extra depth and a lovely, rounded umami taste that makes the dish absolutely irresistible.
The dish is particularly well suited to a cast iron casserole, where it can be prepared slowly and carefully – and served directly from the casserole while it is still steaming hot and ready to eat.
Servings
: 4
servings
Ingredients
1
small onion
3
cloves
garlic
1.5
tsp
dried thyme
A handful of basil leaves
1
tbsp
light miso
0.5
tbsp
tomato paste
1
tsp
honey
1
tbsp
good balsamic vinegar
1
can
passata (400 g)
0.5
tsp
fleur de sel and a little freshly ground black pepper
Olive oil for frying
1
eggplant (preferably as long as possible)
3
large tomatoes
2
zucchini
Fleur de sel
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Instructions
Step 1/10
Preheat your oven to 200 degrees convection.
Step 2/10
Cut the eggplant into thin slices, place them on a baking sheet so they don't overlap, sprinkle with salt, and let them sit for 25 minutes.
Step 3/10
Chop the onion and garlic finely, and fry them in olive oil for a couple of minutes until they become transparent.
Step 4/10
Add thyme and finely chopped basil, and fry for another minute.
Step 5/10
Add a little extra olive oil to the pan, and add tomato paste and miso. Let it caramelize a bit, stir it around, and fry it for another minute.
Step 6/10
Add passata, balsamic vinegar, honey and a little salt and pepper. Stir it around, put the lid on, and let it simmer for 5-10 minutes.
Step 7/10
In the meantime, cut tomatoes and zucchini very thinly with a knife or on a mandoline, and pat the liquid off the eggplant slices.
Step 8/10
When the sauce has become thick, turn off the heat and arrange the vegetables in a pattern of alternating eggplant, zucchini and tomato on top of the sauce. Drizzle with olive oil, and put the lid on.
Step 9/10
Bake the ratatouille with the lid on for 20 minutes. Then remove the lid, and bake it for another 30 minutes without the lid + possibly 5 minutes under the grill if the vegetables need to be browned a little. It varies from oven to oven.
Step 10/10
Enjoy it alongside a pasta dish, a tart or together with a hearty salad.
