Many people think the ratatouille is a “French caponata”: the basic difference between the two dishes is that the ratatouille is simply made by chopped vegetable without using vinegar and sugar, which are typical in the Sicilian dish.
I wanted to enrich this plate adding a Roquefort sauce, serving it in a cute way: I scooped out some ciabatta bread and I poured the veggies inside.
So, here it is: my Ratatouille in bread crust with Roquefort sauce!
A great dish to watch and rich in taste: a perfect vegetarian solution for a French dinner!
Ratatouille in bread crust with Roquefort sauce
Ingredients, Serves 6:
2 long aubergines
2 medium courgettes
1 red bell pepper
1 yellow bell pepper
6 ripe red tomatoes
3 bay leaves
250 grams of Roquefort (you can also use blue Stilton or Gorgonzola)
200 ml of single cream
6 mini baguettes
Let’s start by preparing the vegetables: Wash the aubergines and cut them lengthwise into 4 pieces and then into fairly large cubes. Do the same with the courgettes. Sprinkle the aubergines with salt for half an hour to lose the bitter liquid and rinse them before using.
Wash the peppers, remove the seeds and inner white bits and cut into long strips.
Boil the tomatoes for 2 minutes then peel them, cut them into 8 wedges and remove the seeds.
Cut the onion into thin slices.
Take 2 large pans. In the first one, fry the onion in olive oil, then add the bell peppers and bay leaf, salt and pepper, put the lid on and cook for about 40 minutes, adding a little water if necessary. About 20 minutes into cooking, add the tomatoes.
In the other pan, cook the aubergines in olive oil and, after about 15 minutes, add the courgettes and simmer for another fifteen minutes.
Now add the aubergines and courgettes to the rest of the vegetables, cook for further 10 minutes, season with salt and pepper and add the oregano.
Allow to cool.
Meanwhile, cut off the top of the baguettes and allow out the inside, as if they were boats and bake at 220C/425F/gas mark 7 for 5 minutes.
In a saucepan put the cream with the Roquefort cut into small pieces and cook, mixing constantly until the cheese is completely melted.
Plating the dish:
Serve one mini baguette per guest, filled with the diced vegetables and complete the dish with a little Roquefort sauce.
The dinner guests will eat this dish by cutting slices of bread to accompany the vegetable stuffing.