我家廚房 Christina's Kitchen

普羅旺斯燉菜 Ratatouille

材料 Ingredients

特級初榨橄欖油 Extra virgin olive oil	2+1	大匙 Tbs
蒜末 Minced garlic	1+1	大匙 Tbs
切碎新鮮羅勒葉 Minced fresh basil	2+4	葉 leaves
鹽 Salt	1/2+1/2	小匙 tsp
黑胡椒 Ground black pepper	1/4+1/4	小匙 tsp
黃甜椒 Yellow bell pepper	1	個 ea
紅甜椒 Red bell pepper	1	個 ea
阿纳海姆辣椒 Anaheim pepper	2	個 ea
洋蔥小丁 Small diced onion	2	杯 cup
胡蘿蔔小丁 Small diced carrot	2	杯 cup
芹菜小丁 Small diced celery	1/2	杯 cup
番茄泥罐頭 Crushed canned tomato	1	罐 can (28盎司oz)
牛油 Butter	1	大匙 Tbs
白酒 White wine	1/2	杯 cup
新鮮百里香 Fresh thyme	3	根 sprig
普羅旺斯綜合香料Herbs de Provence	1	小匙 tsp
黃色西葫蘆Yellow squash	1	根 ea
義大利瓜 Zucchini	1	根 ea
中國茄子 Japanese eggplant	1	根 ea
羅馬番茄 Roma tomato	3	個 ea

食譜來源 Recipe source: Bruno Albouze's Ratatouille Casserole

做法

1.	將2大匙橄欖油，1大匙蒜末， 1/2 小匙鹽，1/4小匙黑胡椒和2大匙碎巴西利葉在一個小碗裡拌勻。放置一旁備用。
2.	紅椒，黃椒和阿纳海姆辣椒依照烤彩椒方法烤好後切成小丁。
3.	將1大匙橄欖油和1大匙牛油放進燒熱的炒鍋內，再加入洋蔥炒到透明。續加入胡蘿蔔，芹菜，1大匙蒜末和白酒翻炒1分鐘。最後加入紅椒，黃椒，阿纳海姆辣椒，罐頭番茄，百里香，4大匙羅勒葉，普羅旺斯綜合香料，1/2小匙鹽和1/4小匙黑胡椒。拌勻後用中火煮到變成水份收乾，約20分鐘。取出百里香丟棄。
4.	西葫蘆，義大利瓜，茄子和羅馬番茄切成1/16" (0.15cm)厚薄片。這四種蔬菜盡量選直徑相同的。
5.	烤箱預熱到280°F(150°C)。
6.	把步驟3蔬菜泥倒進10吋平底鍋並用刮刀鋪平。
7.	將西葫蘆，茄子，義大利瓜和羅馬番茄薄片依序交替重疊從外往裡鋪滿在菜泥上。均勻淋上步驟1中的調味橄欖油後用錫箔紙覆蓋住。
8.	放進烤箱烤3個小時。將烤箱溫度調高到350°F(180°C)。拿掉錫箔紙後繼續烤30分鐘。

PROCEDURE

1.	Mix 2 tbs. of olive oil, 1 tbs. of minced garlic, ½ tsp. of salt, ¼ tsp. of black pepper and 2 tbs. of minced parsley in a small bowl. Set it aside.
2.	Refer to "Roast peppers" to roast the red pepper, yellow pepper and Anaheim peppers. Cut them into small dice size.
3.	Place 1 tbs. of olive oil and 1 tbs. of butter in a heated wok. Add the onion and sauté until translucent. Add the carrot, celery, 1 tbs. of minced garlic and white wine. Sauté for another minute. Mix in the red pepper, yellow pepper, Anaheim peppers, canned tomato, thyme, 4 tbs. of basil, Herbs de Provence, ½ tsp. of salt and ¼ tsp. of black pepper. Cook over medium heat until the liquid is evaporated, approx. 20 minutes. Discard the thyme sprigs.
4.	Cut the yellow squash, eggplant, zucchini and Roma tomato into 1/16" (0.15cm) thick slices. Choose these four vegetables with same diameter.
5.	Preheat the oven to 280°F(150°C).
6.	Place the mixed vegetables in step 3 in a 10" baking dish. Level the surface with a spatula.
7.	Alternately overlap the yellow squash, eggplant, zucchini and Roma tomato slices concentrically from the outer edge to the inside of the baking dish. Drizzle the flavored olive oil made in step 1 all over the sliced vegetables. Cover the dish with a piece of foil paper.
8.	Bake in the oven for 3 hours. Then increase the temperature to 350°F(180°C), remove the foil and continue to bake for 30 minutes.