© J Sainsbury plc 2020
Ratatouille strata
This ratatouille strata recipe is packed to the brim with courgettes, aubergines, cherry tomatoes and crunchy sourdough croutons. Use Italian hard cheese instead of parmesan to make it vegetarian-friendly and serve leftovers (if any!) for lunch with a green salad
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Ready in 1 hour 15 minutes
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Cooking time 1 hour
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Prep time 15 minutes
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Serves 4
Ingredients
- 400g sourdough loaf, cut into 1½cm slices
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 1 large courgette, trimmed and sliced into discs
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1 aubergine, trimmed and cut into cubes
- 250g cherry tomatoes, on the vine, halved
- 1 clove garlic, crushed
- 1 tbsp red wine vinegar
- 3 large eggs, lightly beaten
- 200ml semi skimmed milk
- 4 tbsp finely grated parmesan
- 100g feta
- 75g mozzarella, roughly torn
- 14g fresh basil leaves, to serve
Method
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1
Heat a griddle pan until smoking. Lightly brush the bread with 1 tbsp oil and griddle on each side for 1-2 minutes until charred nicely. Cut the bread roughly into crouton cubes and set aside.
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2
Heat the remaining oil in a large deep frying pan. Add the onion and cook for 5-6 minutes, until softened but not coloured. Add the remaining vegetables and tomatoes, season well, then cook for 8-10 minutes until the tomatoes have started to cook down. Stir in the garlic and red wine vinegar and cook for another minute.
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3
Meanwhile, whisk together the eggs, milk and 2 tbsp of the Parmesan and season.
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4
Preheat the oven to 180°C/gas mark 4. Assemble your strata by spooning a little of the veg mixture into an individual pie dish or ramekin. Cover with croutons, then sprinkle over some feta, mozzarella and a little Parmesan. Top with more veggies and croutons, then pour over the egg custard and sprinkle a little more Parmesan on top. Repeat this 3 more times into individual dishes.
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5
Bake in the oven for 30-35 minutes, until the topping is golden brown.
