Ratatouille and Roasted Tomato Sandwich

1 small eggplant, cut into 1-inch cubes
salt
1/4 cup sour cream
5 teaspoons cold water
freshly ground black pepper
6 tablespoons olive oil
1 small yellow onion, cut into 1-inch cubes
1 small yellow squash, cut into 1-inch cubes
1 small zucchini, cut into 1-inch cubes
4 cloves garlic, minced
2 ripe red, round tomatoes, cut into 1-inch cubes
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1 large ripe beefsteak tomato
4 pieces Moroccan flat bread or focaccia, grilled or toasted

Season the eggplant cubes generously with the salt and set aside in a colander for 20 minutes. (Salting the eggplant before cooking releases its bitter juices.) Rinse the cubes in cold running water and pat them dry with paper towels. In a small bowl, whisk the sour cream and water together until smooth. Season to taste with salt and pepper and set aside.

In a large frying pan over medium high heat, heat 5 tablespoons of the oil. Add the onion and sauté until translucent, 5 minutes. Add the eggplant, squash, zucchini, and garlic and continue to sauté for 5 minutes, or until the vegetables begin to brown. Add the tomatoes and gently stir until they begin to soften. Reduce the heat to medium low, partially cover the frying pan and cook 15 to 20 minutes, or until the vegetables are tender and their juices have reduced. Add the basil, oregano, and thyme, and season to taste with salt and pepper. Cover and keep warm over low heat.

Cut the beefsteak tomato into 4 thick slices and season with salt and pepper. In a large nonstick frying pan over medium-high heat, heat the remaining 1 tablespoon of oil. Sear the tomato slices until charred, about 1 minute per side.

Assemble The Sandwiches: Lay the flatbread on 4 large plates and spoon the ratatouille mixture onto the bread, spreading it out to create an even layer. If you are using thick focaccia, slice it in half lengthwise and lay the slices side by side, cut side up. Arrange the tomatoes over the ratatouille and drizzle each sandwich with the seasoned sour cream.



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