Ratatouille Spirals

Serving Size: 10
Total Time:

This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, all baked in a tangy, fresh tomato sauce.

Ingredients

  • 3 Pound beefsteak tomatoes, scored with an “X” on the bottoms
  • 18 oil-packed anchovies, cut into thin strips
  • 3 roasted red bell peppers, cut into 1/2-inch strips
  • 2.5 Pound small eggplant, preferably Japanese, cut lengthwise into 1/8-inch-thick strips
  • 2.5 Pound firm medium zucchini, cut lengthwise into 1/8-inch-thick strips
  • 2 cup cubed country bread
  • Kosher salt
  • 0.5 tsp crushed red pepper
  • 2 large garlic cloves, finely chopped
  • 3 Tbsp extra-virgin olive oil, plus more for brushing
  • 0.75 Pound fresh mozzarella, cut into 2-by- 1/2-inch sticks

Directions

  1. In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and halve the tomatoes crosswise. Coarsely chop the tomatoes, keeping the juices and seeds.
  2. Preheat the oven to 375°. In a large, deep skillet, heat 2 tablespoons of the oil. Add the garlic and crushed pepper and cook over moderate heat for 1 minute. Add the tomatoes and juices and season lightly with salt. Cook, stirring frequently, until the sauce has thickened, about 25 minutes.
  3. Meanwhile, on a baking sheet, toss the bread with the remaining 1 tablespoon of olive oil. Toast for about 15 minutes, stirring once, until golden.
  4. In 2 separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each and let drain for 15 minutes. Shake out the excess liquid and pat the slices dry.
  5. Spoon the tomato sauce into a shallow 2 1/2-quart baking dish and scatter the bread cubes on top. On a work surface, top each zucchini slice with a slice of eggplant; blot dry if necessary. Place a strip of roasted pepper and anchovy and a stick of mozzarella at one end of each stack and roll up. Stand the rolls in the baking dish and brush with oil.
  6. Cover with parchment paper. Bake for about 1 hour and 15 minutes, until the vegetables are just tender and the ratatouille is bubbling; remove the parchment halfway through baking. Let rest for 15 minutes before serving.

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Recipe Credit: Grace Parisi
Image Credit: Con Poulos