Ratatouille Terrine

[les]

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
Ingredients

• 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

Method

• 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 ½’’ 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

Equipment

• Small saucepan
• 9”x5”x2 ½” 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