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Old 09-14-2009, 11:44 AM   #1
Sous Chef
les's Avatar
Join Date: Jan 2009
Location: London, England
Posts: 505
Ratatouille Terrine

I made this at the weekend & we ate it with cold chicken, it tasted gorgeous, & reminded me of the anti pasta we have in Italy...although it's got a French name. It's easy to make & can be made a couple of days before you need, & looks very impressive on the table.

Serves 6-8 Appetizer/Side
Prep Time 25 mins
  • 3 Large bell peppers, red, orange and yellow, deseeded and roasted
  • 1 Large aubergine (eggplant)
  • 2 Large courgettes (zucchini)
  • 4 Tbsp Olive oil
  • Rock salt and freshly ground black pepper
  • 15 fl oz Passata
  • 2 Tbsp Gelatine
  • Heat the grill/broiler
  • Cut the peppers into quarters, lengthways this makes it easier to remove the skin once you've charred them. Take out the stalks and deseed
  • Push the peppers down firmly on the grill rack to ensure all the skin is exposed to the heat, grill on high until the skins are black
  • Set aside until cool, then peel off the black skin
  • Or you can put the peppers straight into a plastic bag, seal and leave for 15 minutes to sweat, then peel, your choice
  • Lay a sheet of aluminium foil on the rack
  • Slice the courgettes lengthwise, about 1/4″ thick
  • Lay on the foil and baste with 2 Tbsp olive oil, both sides and season
  • Grill until golden, 3 minutes each side
  • Set aside
  • Slice the aubergine lengthways, and repeat the procedure
  • Grease a 9”x5”x2 ’’ loaf tin, then lay clingfilm (plastic wrap) against the bottom and side with extra hanging out from the sides.
  • Put the Passata in a small saucepan. Sprinkle the gelatine over the top. Dissolve while stirring over low heat. Do not allow it to boil. Remove from heat and set aside.
  • Put a layer of roasted peppers down in the prepared loaf pan. Spread 2 tablespoons of passata/gelatine mixture on top. Place a layer of courgette/zucchini on top with another 2 tablespoons of passata/gelatine. Place a layer of eggplant on top and more passata/gelatine. Continue layering until you finish the vegetables.
  • Any remaining passata/gelatine mixture pour over the top, and give a gently shake to the tin, just to make sure the passata is dispersed evenly
  • Cover up with the plastic wrap. Refrigerate to set, at least 4 hours
Cook's tips
  • Can be made a day or two in advance
  • Small saucepan
  • 9”x5”x2 ” deep, loaf tin
  • Clingfilm
Shopping List
  • 3 Large bell peppers, red orange and yellow
  • 1 Large aubergine (eggplant)
  • 2 Large courgettes (zucchini)
  • 4 Tbsp Olive oil
  • Rock salt and freshly ground black pepper
  • 15 fl oz Passata
  • 2 Tbsp Gelatine

Cooking with the Joneses
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