Ratatouille savarin with tomato coulis

6 servings

Ingredients

Quantity Ingredient
2 pounds Japanese eggplants
Olive oil spray
1 teaspoon Mustard seeds
1½ tablespoon Olive oil
1 teaspoon Fennel seeds
¼ teaspoon Red pepper flakes, crushed
½ cup Fennel bulb, chopped
1 large Red bell pepper, chopped
6 eaches Tomatoes, peeled, seeded & chopped
1 each Chili pepper
1 teaspoon Coriander
1 large Yellow bell pepper, chopped
1 pounds Zucchini, diced
¾ pounds Tomatoes, peeled, seeded & chopped
2 tablespoons Tomato paste
1½ tablespoon Cornstarch
⅓ cup Cilantro, chopped
Salt
½ teaspoon Marjoram
¼ teaspoon Salt
1 teaspoon Olive oil

Directions

TOMATO COULIS

Preheat broiler. Remove eggplant caps & cut off a slice lengthwise on both sides. Cut centre portion into lengthwise slices ¼" thick; you need 25 slices. Cut remaining eggplants & end slices into ½" dice & steam till tender. Set aside.

Generously spray oil on both sides of eggplant slices. Broil them about 3" from the heat source until lightly browned, 3 to 4 minutes per side. Line a 9½" savarin or 9 X 4 X 3-inch loaf pan with plastic wrap & spray with olive oil. Line pan with eggplant slices, plassing them crosswise, with the thick ends resting on the outer edge. Overlap the slices slightly so none of the pan is visible. Trim slices level with the inside rim of the pan.

Place mustard seeds in a pan & saute. covered, till they pop. Add olive oil, fennel seeds & pepper flakes. Cook briefly & stir in fresh fennel, pepper & zucchini. Reduce heat to low, cover &, stirring occasionally, cook for about 15 minutes.

Stir in tomatoes, steamed eggplant, tomato paste & cornstarch & cook for 3 to 4 minutes. Add cilantro & season with salt. Transfer mixture to the lined pan; even the top & cool for 30 minutes. Cover & refrigerate for at least 3 hours, preferably overnight.

About ½ hour before serving, invert savarin onto a serving platter.

Just befroe serving, remove wrapper & spray savarin with oil. Spoon coulis around outside & slice with a sharp serrated knife.

TOMATO COULIS: Combine all ingredients except oil in a large saucepan & bring to a boil. Reduce heat to low, partially cover & simmer for 30 minutes. Remove chili pepper & process remaining ingredients for 2 minutes. Pass through a fine strainer into a pan, swirl in the oil & rewarm before serving.

Yamuna Devi, "Yamuna's Table"

Submitted By MARK SATTERLY On 08-21-95

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