Deconstructed Ratatouille
Ratatouille is deceptively simple, yet so much more than the sum of its parts. Each ingredient brings its own flavor and texture, creating a dish that’s both rustic and refined. This deconstructed version celebrates every vegetable in its own perfect form.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the tomato and garlic confit:
- 3 cups (500g) cherry tomatoes (halved)
- 4-5 cloves garlic (thinly-sliced)
- ¼ cup (60mL) olive oil
- 1 tablespoon sugar or aged balsamic vinegar
- ½ teaspoon kosher salt
- Fresh herbs of your choice (such as a few sprigs of thyme or basil)
For the zucchini mousse:
- 2 medium zucchini (chopped)
- 1 medium shallot (diced)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- ⅓ cup (80mL) heavy cream
- 2 large egg whites beaten to soft peaks
- 1 tablespoon Parmigiano-Reggiano cheese (grated)
- Kosher salt
For the bell peppers:
- 3-4 sweet bell peppers (red, yellow, and/or orange)
- Olive oil
- Kosher salt
- Sherry vinegar
- Fresh herbs (optional)
For the eggplant:
- 1 medium eggplant sliced into roughly half-inch (1cm) rounds
- 1 teaspoon kosher salt
- 2 large eggs beaten
- ¼ cup (30g) flour (for dredging)
- 1 cup (50g) panko
- Canola or peanut oil (for frying)
Step by Step Instructions
For the tomato and garlic confit:
- Preheat the oven to 275°F (135°C).Combine all ingredients in a large, heavy casserole dish and toss gently to coat.Roast in the oven for 2 ½ to 3 hours, stirring once at the halfway point. The confit is done when the tomatoes are soft and tender.
For the zucchini mousse:
- Heat the olive oil in a deep, wide skillet over medium heat.Add the shallot and garlic. Turn the heat down to medium-low and sauté, allowing the vegetables to caramelize but not brown.Add the zucchini, and sauté until soft and translucent, about 8 minutes. Season with a pinch of kosher salt. Remove from heat, and allow to cool for 3-5 minutes.
- Transfer the vegetables to a high-powered blender, such as a Vitamix. Add the cream, and blend to a smooth purée. Transfer to a medium bowl, gently fold in the egg whites until incorporated, and refrigerate until ready to serve.
For the bell peppers:
- Roast the peppers until charred and blistered throughout. You can do this through a few different methods:• Place the peppers on a foil-lined sheet pan and roast under a hot broiler, watching carefully, and turning as needed. • Preheat your oven to 450°F (230°C) and roast for 20-30 minutes, turning as needed.• Roast over an open flame, turning carefully to ensure even charring on each side.
- Immediately place the hot, roasted peppers in a medium bowl and cover tightly with plastic wrap. Allow to steam for 10-15 minutes, which makes the skin easier to remove.When the peppers are cool enough to handle, clean them by removing the blackened skin, and remove the stem, seeds, and membranes using a small paring knife. Cut the pepper into strips and dress with olive oil, a pinch of kosher salt, a little sherry vinegar, and any fresh herbs you are using. Toss gently to combine.
For the eggplant:
- Prepare three shallow dishes, one with flour, one with the beaten egg, and one with panko.In turn, coat each eggplant slice with flour, then egg, then panko, and set aside on a sheet pan or platter.
- Working in batches, fry the eggplant slices in canola or peanut oil for 2–3 minutes per side, until golden brown and crisp.
To assemble:
- Spoon a pool of zucchini mousse. Arrange the fried eggplant and strips of roasted bell peppers. Add a cluster of tomato-garlic confit and finish with fresh basil leaves for color and aroma.
