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Ratatouille: Baked Ratatouille with Mozzarella

Source of Recipe

Luke Magnan


List of Ingredients

2 tablespoons extra virgin olive oil
4 cloves garlic, sliced
1 large onion, peeled and thinly sliced
1 large eggplant, unpeeled, thinly sliced
2 zucchini, thinly sliced
1 large red pepper, seeded and sliced
3 Roma tomatoes, sliced
8-ounce (approximately) tub of cherry bocconcini
1/2 cup tomato juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Sea salt and cracked black pepper
2 balls of mozzarella
Good pinch of sugar
Few drops Tabasco
Few drops Worcestershire sauce





Recipe

Preheat oven to 340 degrees F.

In a large wok, heat the olive oil. (Mangan uses a wok to give plenty of room to toss and stir while frying the vegetables.)

Fry the garlic and onions until just turning brown. Remove from the wok and set aside.

Fry off the eggplant, zucchini, pepper and set aside.

Add the tomatoes, tomato juice, herbs, seasonings, sugar and sauces. Heat through, then add all the vegetables.

Spoon all the vegetables and the juices into an ovenproof dish.

Slice the mozzarella and arrange on top.

Place in the oven and bake for 30 minutes.