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Ratatouille Terrine

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"Gleaming skin; a plump elongated shape: the eggplant is a
vegetable you'd want to caress with your eyes and fingers,
even if you didn't know its luscious flavor."
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La Belle Cuisine

Ratatouille Terrine
Gourmet March 1995

1/2 to 3/4 cup olive oil
2 medium onions, sliced thin
1 cup grated Gruyère cheese
(about 1/4 pound)
1 pound zucchini, cut crosswise
into 1/4-inch slices
1/2 cup loosely packed fresh
basil leaves
2 tablespoons salt
A large pinch cayenne
2 large red bell peppers, cut crosswise
into 1/4-inch rings, cores and
seeds discarded
A 1-pound eggplant, cut crosswise
into 1/4-inch slices
2 pounds plum tomatoes, cut crosswise
into 1/4-inch slices
1 tablespoon fresh thyme leaves
1 cup coarse fresh bread crumbs

Preheat oven to 350 degrees F. In a 12-inch non-stick skillet heat 1 table- spoon olive oil over moderate heat until hot but not smoking and cook
onions, stirring occasionally, 5 minutes. Spread onions in bottom of a
6-quart flameproof casserole and sprinkle evenly with 1/4 cup Gruyère.
In a skillet heat 2 tablespoons remaining oil over moderately high heat
until hot but not smoking and sauté the zucchini in batches (adding some
remaining oil if necessary), stirring, 5 minutes. Transfer the zucchini as
sautéed with a slotted spoon to casserole, spreading evenly, and top with
some basil leaves. Sprinkle zucchini layer with 1/2 teaspoon salt and a
small pinch cayenne.
In skillet heat 1 tablespoon remaining oil over moderately high heat until
hot but not smoking and sauté bell peppers, stirring constantly, 5 minutes. Transfer peppers with a slotted spoon to casserole, spreading evenly, and
top with some remaining basil leaves. Sprinkle pepper layer with 1/2 tea-spoon remaining salt and another small pinch cayenne.
In skillet heat 2 tablespoons remaining oil over moderately high heat until
hot but not smoking and sauté eggplant slices in one layer in batches,
turning once, 5 minutes. (Add about 1 tablespoon remaining oil per batch,
if necessary, and heat until hot but not smoking before adding each new eggplant batch.) Transfer eggplant slices as sautéed with slotted spoon to casserole and arrange in an even layer, overlapping slices. Top eggplant
layer with some remaining basil leaves and sprinkle with 1/2 teaspoon remaining salt and another small pinch cayenne.
In skillet heat 2 tablespoons remaining oil over moderately high heat until
hot but not smoking and sauté tomatoes in 2 batches, stirring occasionally,
2 minutes. Transfer tomatoes as sautéed with slotted spoon to casserole
and spread evenly. Top tomato layer with remaining basil leaves. Sprinkle tomatoes with remaining 1/2 teaspoon salt, remaining cayenne, remaining Gruyère, and thyme and top with bread crumbs. Cover casserole with foil
or a lid and bake in middle of oven 30 minutes. Remove foil or lid and
bake 30 minutes ore. or until bread crumbs are golden. Ratatouille Terrine
may be made 1 day ahead and chilled, covered. Serve warm or at room temperature. Serves 8.

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