Time: 1 hour
This dish is more than just “a little something”, it is an amazing side dish for cornmeal and shortribs.
Music Selection: Melody Gardot and Sting – A Little Something
4 Tbsp olive oil
1 large red onion
2 cloves garlic, minced
1 large zucchini, sliced in thin rounds
2 red peppers, seeded and diced
1 Tbsp smoked paprika
2 Tbsp balsamic vinegar
1 tsp soy sauce
1 jar (500 mL) passata (or pureed tomatoes)
200 g goat cheese
1 large egg plant (2 small ones), cut into 1 cm cubes
2 cups milk
¼ cup butter
¼ cup flour
1 cup grated parmesan cheese
Heat olive oil in large pot and gently cook red onion and garlic for about 5 minutes.
Add the egg plant and red pepper. Cook another 5 minutes. Season with salt, pepper and balsamic vinegar. Add paprika, balsamic vinegar and soy sauce.
Pour over the passata and let simmer until thick. Turn off heat. Set aside.
Preheat oven to 350 degrees.
In another pot, melt the butter and whisk in the flour to form a paste.
Slowly whisk in the milk, mixing constantly for 2 – 3 minutes until thickened. Add in the parmesan and season with salt/pepper.
In an ovenproof casserole, pour the ratatouille sauce in the bottom of the pan. Sprinkle the goat cheese on top.
Take the thin slices of zucchini and arrange in concentric circles, slightly overlapping the pieces.
Brush the zucchini with olive oil and season with salt. Optional: sprinkle a little goat cheese on top.
Bake in oven for about 30 minutes.
Remove from pan and let rest for about 20 minutes before serving. This is a dish to serve with grits/cornmeal and short ribs.