Ratatouille

Serves 4
(4 individual plated portions)

INGREDIENTS

Vegetables

• 1 small Japanese eggplant

• 1 medium zucchini

• 1 medium yellow squash

(All vegetables should be similar in diameter for a clean spiral.)

Red Pepper–Tomato Coulis

• 2 tablespoons olive oil

• ½ small yellow onion, finely diced

• 1 small red bell pepper, peeled, seeded, and diced

• 1 clove garlic, minced

• ¾ cup high-quality tomato purée (smooth, not chunky)

• Kosher salt, to taste

Herbs & Finish

• 2 tablespoons olive oil

• 1 teaspoon fresh thyme leaves

• Freshly ground black pepper

• 4 long chives

PREPARATION

1. Prepare the Red Pepper–Tomato Coulis

Heat the olive oil over medium heat in a small saucepan. Add the onion with a pinch of salt and sweat gently until translucent, without browning.

Add the red pepper and cook until very soft, about 8 minutes. Add the garlic and cook for 30 seconds, just until fragrant.

Stir in the tomato purée. Reduce heat to low and simmer for 12–15 minutes, until smooth and lightly thickened. Season carefully with salt.

Blend until perfectly smooth. Pass through a fine sieve if needed.
Keep warm.

2. Slice and Season the Vegetables

Using a mandoline or very sharp knife, slice the eggplant, zucchini, and yellow squash crosswise into thin rounds, approximately 1/16 inch thick.

Arrange the rounds in a single layer on a baking sheet lined with parchment. Drizzle lightly with olive oil and season with salt and freshly ground black pepper.

3. Par-Bake the Vegetable Rounds

Preheat the oven to 375°F (190°C).

Bake the seasoned vegetable rounds for 10–12 minutes, just until pliable and lightly tender but not browned. The vegetables should bend easily without breaking.

Remove from the oven and allow to cool slightly.

4. Assemble the Spirals

Cut several long strips of parchment paper, approximately 3 inches wide.

On each parchment strip, arrange the par-baked vegetable rounds in an overlapping line, alternating eggplant, zucchini, and yellow squash. Overlap each round by about one-third to create a continuous strip.

Starting at one end, use the parchment to help roll the vegetables tightly into a compact vertical spiral, keeping the edges aligned. The parchment acts as a guide, allowing even pressure and a clean shape.

Once rolled, gently slide the parchment away. The finished spiral should stand upright and measure about 2½ inches tall.

Repeat with remaining vegetables to make four spirals.

5. Finish Baking (Confit-Style)

Place the spirals snugly in a small oven-safe dish.

Drizzle with the remaining olive oil and sprinkle evenly with fresh thyme.

Cover tightly with parchment paper, then foil. Bake for 25–30 minutes, until the vegetables are completely tender and cohesive but still vibrant.

Remove the cover and return to the oven for 5 minutes, ensuring no browning occurs.

Let rest for 5 minutes before plating.

PLATING

Spoon a perfect round of warm red pepper–tomato coulis into the center of a shallow bowl.

Place one vegetable spiral upright in the center.

Lay one long chive diagonally across the top, uncut.

Finish with a light sheen of olive oil.

MAKE AHEAD

• The coulis may be prepared up to 2 days in advance and refrigerated.