Aurora Catering's

Creole Ratatouille
Yield - 2 inch (full) hotel pan

Ingredients
2 LBS BELL PEPPERS (Cut into slices)
1 LB ONIONS (Thin sliced into rings)
1 CUP EXTRA VIRGIN OLIVE OIL

4 LBS ZUCCHINI (Cut into 3/8 inch disks)
4 LBS EGGPLANT (Cut lengthwise in quarters then cut into 1/4 inch slices)
1 TSP SALT
1 TSP COURSE GROUND BLACK PEPPER

1 TBSP MINCED FRESH GARLIC
1 #10 CAN TOMATO FILETS
1 TBSP CHICKEN BASE
1 TSP LOUISIANA HOT SAUCE
1/2 CUP DRIED PARSLEY FLAKES

Method
In a brazier and over medium/high heat, saute bell peppers and onions until limp. Remove the vegetables and reserve warm, however, retain oil in pan. Add zucchini, eggplant, salt and pepper to brazier, the edges of these vegetables should brown slightly, remove and place on the side.

Retain all liquids in pan from the above, lower heat and add remaining ingredients. Simmer until most of the liquid is evaporated. Set on side to cool.

Assembly
4 TBSP GRATED ROMANO CHEESE

A Ratatouille is a layered vegetable dish. First, add to a 2 inch hotel pan 1/2 of the sauted zucchini and eggplant mixture, then 1/2 of the tomato sauce, then 1/2 of the bell peppers and onions. Continue layers with the same sequence of ingredients. Lightly sprinkle romano cheese on top.

Plate Presentation
This can be done in advance and chilled. To warm, place uncovered in a 300F oven for 15-20 minutes, all of the vegetables are cooked and the intent is to warm the dish not to continue cooking.

Chef's Notes:

 

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.