Ingredients
Family meals aren't just about grabbing a quick bite; they're an opportunity for us to get creative with our ingredients. In this ratatouille recipe, the Mushroom Garum brings a depth to this classic dish. We’ve scaled down this recipe from our family meal to serve 2-4 guests, ensuring it's perfectly portioned for a smaller gathering.
For the Tomato Sauce:
1 Onion (chopped)
3 Garlic cloves (sliced)
1 Can of preserved tomoatoes
Herbs (such as basil, oregano, and thyme), to taste
Salt and pepper, to season
1 splash of Mushroom Garum
For the Vegetables:
2 Tomatoes, sliced
1 Courgette (zucchini), sliced
1 Aubergine (eggplant), sliced
Salt and pepper, to season
1 splash of Mushroom Garum
For Serving:
Cep oil, Koji oil, or Olive oil
Parmesan cheese (optional)
Method
1. Preheat the oven to 180°C (350°F).
2. In a pan, heat some oil over medium heat. Add the sliced garlic and chopped onion. Cook until the onions turn transparent.
3. Add the preserved tomatoes to the pan along with the herbs of your choice (basil, oregano, and thyme). Stir and let it cook for a few minutes.
4. If the tomato sauce is chunky, blend it until smooth using a blender or food processor. Adjust the seasoning if necessary.
5. Meanwhile, prepare the vegetables. Slice the tomatoes, courgette, and aubergine. Season them with a splash of garum, salt, and pepper.
6. In an oven-proof pot, spread the tomato sauce evenly at the bottom. Then, stack the sliced vegetables alternately on top of the sauce.
7. Place the pot in the preheated oven and bake for about 20 minutes, or until the vegetables are tender and slightly caramelized.
8. Once done, remove from the oven. Drizzle some cep oil or koji oil (or olive oil) over the ratatouille. Optionally, sprinkle some Parmesan cheese on top.
9. Serve the ratatouille hot as a main dish or as a side.