Recipe by GG #3
I absolutely love ratatouille and I can almost garuntee you will LOVE IT TOO!!!
Top Review by bethscheffey
The ratatouille part was excellent... my 9 year old son devorured his. The sole was rather bland - maybe the fish I used wasn't very good. In order to fry the eggplant and zucchini, I had to work in batches which took longer than expected. I didn't have any peeled,seeded and juiced tomatoes - nor was I going to make any. I just used about 6 oz crushed canned tommatoes and a few sliced, seeded romas.
- 1⁄2 lb eggplant
- 1⁄2 lb zucchini
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 1⁄2 cups yellow onions (sliced)
- 1 cup green pepper (sliced)
- 2 garlic cloves
- 3 sprigs thyme
- 1 lb tomatoes (peeled, seeded, and juiced)
- 3 tablespoons parsley (chopped)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 (5 ounce) sole fillets
Directions See How It's Made
- Peel eggplant (or not, I didn't) and cut into lengthwise slices 3/8 inches thick. Cut ends off zucchini and slice lengthwise into 3/8 inch pieces. Toss slices with salt and place in bowl. Set aside and let stand for 20 minutes.
- Heat olive oil in a heavy skillet and sauté eggplant and zucchini to brown slightly on both sides, adding more oil if necessary. Remove the slices to paper towels. Cook onions and pepper slowly until they are soft. Sir in garlic, thyme, and salt and pepper to taste. Slice the tomatoes into strips and place over the onion mixture. Cover and cook for 5 minutes over medium low heat, then uncover and raise the heat. Boil for several minutes until tomato juice has almost boiled away. Season with salt and pepper and fold in parsley.
- Assembling and final cooking.
- Spoon 1/3 of the tomato mixture into the bottom of a 2 1/2 quart flame proof casserole or sauté pan. Arrange half the eggplant and zucchini on top, then half of the remaining tomato mixture. Cover with the remaining eggplant and zucchini, then the last of the tomato mixture. Place a cover on the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the juices rendered and correct seasoning If necessary. Raise heat slightly and boil slowly until juices evaporate.
- Heat a large nonstick fry pan over medium-high heat. Add the fillets, herb sides down, and cook about 2 minutes. Turn and continue to cook until the fillets feel firm, about 1 minute more. Remove from the heat. Serve fish on top with ratatouille, along with crusty bread.
- You can also make "Napoleons" by splitting each fillet along the middle seam. Place a large spoonful of the ratatouille on a plate and place one half of the fillet on top of the mixture. Then place another large spoonful of ratatouille on top of the fish, placing the second piece of fish, herb side up, on top of the ratatouille. Add a little more pesto on top of that.