This dish consists of red peppers, zuchini, eggplant, onions, garlic, roasted tomatoes and basil. We cook each ingredient separately and then combine them in a

		Sauté the red peppers till softened...
		Do the same with the zuchini and onions and garlic. Do each separate since they will require different cooking times.
		Salt the eggplant and then dry out the eggplant putting a book on top of a paper towel. This will help cut any bitter taste the eggplant might have.
		See the separate recipe for Roasting Tomatoes...
		Blend all the ingredients together and cook for a few minutes to infuse flavors.
		Ratatouille in this form can be used alone or with any dish. The individual flavors of each vegetable is clearly recognized in this preparation of ratatouile. The vegetables can also be put into either a terrine, casserole dish or individual ramikens and further baked.... see below
		Coat the mold with butter or oil then, layer the vegetables in a mold using a mosaic pattern. Between each layer add a dash of tomato paste and a basel leaf.
		Cook at 375F for 30 minutes, then let cool and invert onto a plate carefully. Shown here with basil sauce and roasted red pepper and tomato coulis with mesclun

Make several molds and have the next day as a cold dish. Or use a large caserole dish for the baking.

For the Roasted Pepper and Tomato Coulis

You will need 1 red bell pepper, 1 roasted tomato (or use 2 bell peppers) , 1 garlic clove, 3-5 tablespoons of olive oil.

You can roast the pepper either on a grill, stovetop or in the broiler. On a grill or stovetop it is best to set the whole pepper on the gratings. Using tongs move the pepper around until the pepper is blackened and blistered on all sides. Transfer the ppeppers to a bowl and cover with plastic wrap to allow the skins to loosen. After 15 minutes use a pairing knife and your fingertips to peel of the blackened skin. Clean out the seeds from inside the pepper and remove the ribs.

Note: if you are using a broiler you will have to cut the pepper in half, remove the seeds and ribs, then flatten the peppers onto a broiling sheet and cook till blackened. Continue as discussed above.

Cook all the ingredients in olive for a few minutes. This will help soften the peppers further and remove moisture. Then blend the mixture and send through a sieve if you desire a smoother texture. If the mixture is too thick whisk in more olive oil.

LAMB WITH RATATOUILLE, ROASTED RED PEPPER AND TOMATO COULIS AND BALSAMIC VINEGAR REDUCTION

Optional: Add a teaspoon of balsamic or sherry vinegar to the coulis. Or add some reduced balsamic vinegar to the final dish (shown above)

RATATOUILLE VARIATIONS:

WILD STRIPED BASS WITH RATATOUILLE AND ROASTED RED PEPPER AND TOMATO COULIS

RATATOUILLE MOLD ROASTED IN OVEN RAMEKIN THEN SERVED WITH ROASTED PEPPER AND TOMATO COULIS

RATATOUILLE MOLD --MADE DIRECTLY FROM POT OF VEGETABLES-- SHOWN WITH RED PEPPER AND TOMATO COULIS