Ratatouille-filled bread baskets

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • RATATOUILLE
  • 80
    ml
    oil
  • 1
    large aubergine, cubed
  • 125
    g
    courgettes, sliced into chunks
  • 4
    small onions, peeled and quartered
  • 1
    green pepper, diced
  • 1
    red pepper, diced
  • 125
    g
    fresh button mushrooms
  • 2
    tomatoes, peeled, de-seeded and quartered
  • 4
    cloves garlic, sliced
  • fresh origanum
  • BREAD DOUGH
  • 300
    g
    cake flour
  • 5
    g
    instant yeast
  • 5
    ml
    sugar
  • 5
    ml
    salt
  • 30
    ml
    oil
  • 250
    ml
    warm water (more if needed)
 

Method

 
1. RATATOUILLE: Toss the brinjals, courgettes, onions and peppers in two thirds of the oil, place on a baking tray and grill close to the top of the oven for 10 minutes. 2. Toss the mushrooms, tomatoes and garlic in remaining oil, and mix in with brinjals. 3. Return vegetables to oven and grill until vegetables are cooked and beginning to brown. 4. DOUGH: Combine flour, yeast, sugar and salt in a large mixing bowl. Mix water and oil and stir into dry ingredients to form a stiff dough. Turn out on to surface dusted with flour and knead until dough becomes smooth and elastic, adding more flour (or water) if necessary. 5. Brush a large bowl with oil, place dough in bowl, turning the dough to coat surface with olive oil. Cover bowl with plastic wrap and leave in a warm place to rise to double the size (about 35 minutes). Punch down and rest for 5 minutes. 6. Roll out to 1 cm thick. Cut circles 10 cm in diameter. Drape over greased ramekins and allow to rise in a warm place for 20 minutes. Bake at 200 ºC for 10 minutes. Remove from ramekins, turn breads cavity side up and bake until they are an even brown colour. Fill with ratatouille and serve hot as a starter. Serves 6
 

 

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