4 tablespoons olive oil, divided
In a large skillet over medium-high heat, add 1 tablespoon oil. Add zucchini and saute until softened. Remove to a bowl. In the same skillet add 1 tablespoon oil. Add eggplant and saute until softened. Remove to bowl with zucchini. In the same skillet add 1 tablespoon oil. Add red, green and yellow peppers and saute until softened. Remove to bowl with zucchini.
1 small zucchini, diced
1 small eggplant, diced
1/2 small red bell pepper, seeded and diced
1/2 small green bell pepper, seeded and diced
1/2 small yellow bell pepper, seeded and diced
1 small onion, diced
1/2 head garlic, peeled and diced
3 large ripe tomatoes
salt and freshly ground black pepper
1/2 teaspoon herbes de Provence or to taste
1 cup heavy cream
In the same skillet add remaining 1 tablespoon oil. Add onion and garlic and saute until softened.
In a blender, chop tomatoes into large chunks. Add to onion and garlic and cook for 10 minutes, or until the vegetables give up their liquid. Add the reserved vegetables and sprinkle with salt, pepper and herbes de Provence and cook for 5 minutes. Remove from heat.
In a large bowl, beat eggs. Add cream and a pinch of salt and pepper and whisk to combine. Add the ratatouille and stir to combine.
Preheat oven to 250 degrees. Butter eight 6- to 8-ounce ramekins. Divide ratatouille custard among ramekins. Place ramekins in a large roasting pan filled halfway with hot water and cook for 35 to 45 minutes, or until just set.
Remove from water bath and chill until cooled. Run a knife around edges of ramekins to loosen flan and invert onto individual plates lined with salad.
Makes 8 servings
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