Baked Ratatouille Terrine - Diana Shaw - Essential Vegetarian Cookbook

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* Exported from MasterCook *

 

Baked Ratatouille Terrine

 

Recipe By : Diana Shaw - Essential Vegetarian Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant, peeled and diced

Coarse salt (optional)

1 tablespoon extra virgin olive oil

1 large onion -- sliced

4 cloves garlic -- minced

1/2 cup shredded fresh basil

1/4 cup minced fresh parsley

1 tablespoon balsamic vinegar

1 pound tomatoes, peeled, seeded, and chopped

1 red bell pepper, roasted and peeled

1 yellow bell pepper, roasted and peeled

1/2 cup chopped oil-cured black olives

2 teaspoons capers

3 medium zucchini, sliced paper thin

1 cup crumbled feta cheese

2 cups bread chunks, crusts removed

 

Heat the oven to 425°F. Butter the soufflé dish.

 

If the eggplant has few seeds, it won't need salting. If the eggplant is seedy,

sprinkle it with salt, and place it in a colander lined with paper towels. Set

aside while you continue with the next steps.

 

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the

onion, garlic, basil, and parsley, and sauté over medium heat until the onion is

soft, about 7 minutes. Add the balsamic vinegar, turn up the heat to

medium-high, and stir until most of the liquid has evaporated, about 1 minute.

Add the eggplant and stir to mix with the onion. Add the tomatoes, bell peppers,

olives, and capers, and stir well. Simmer, uncovered, until the tomatoes have

cooked down and the mixture is very thick, about 20 minutes.

 

Line the prepared soufflé dish with the zucchini slices, covering the bottom and

sides, overlapping the pieces so the dish is entirely covered. Sprinkle the feta

cheese over the zucchini on the bottom of the dish. Spoon the vegetable mixture

on top . Cover evenly with the bread.

 

Place the dish inside a large baking pan. Pour water into the outer pan so it

comes halfway up the soufflé dish. Cover the soufflé dish loosely with foil, and

bake until the terrine has set, about 40 minutes, removing the foil5 minutes

before the end of the cooking time.

 

Let the soufflé dish cool on a rack for 10 minutes. Invert a serving plate and

place it on top of the soufflé dish. Holding both together, flip the dishes so

that the soufflé dish is inverted on the serving plate. Carefully lift the

soufflé dish. Serve at room temperature, or wrap and refrigerate for about 3

hours, and serve chilled.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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