Baked Ratatouille Terrine
1 large eggplant, peeled and diced
Heat the oven to 425 F. Butter the soufflé dish.
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
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 foil 5 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.
Do soufflé dishes come in only one size? Mine is about 6.5
Anonymous, Location not stated.
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