I was craving ratatouille but needed something with more bite. When I say ‘bite’, I think of pizza crusts. I’m not thinking of crunchy pizza bases, but I’m thinking of pizza crusts that have a crunchy exterior and fluffy interior… like the one I used for my deep-dish pizza.
Since I combined that odd kale crust with pizza, why don’t I also try to combine it with ratatouille? YES! Where have you been for my whole life???
And it was amazing.
Baked Ratatouille in kale millet crust
- 3-4 medium tomatoes, roughly chopped
- ¼ cup water
- Fresh or dried herbs such as oregano, basil, thyme
- 2 small Asian eggplants
- 2 medium zucchinis
- 3 Roma tomatoes
- 1 yellow capsicum or 2 medium yellow squash
- Preheat oven to 180C. Line a medium-sized casserole dish with baking paper or brush with oil.
- For the crust: Add all crust ingredients to a food processor. Process until all ingredients have broken down and it forms a crumbly mixture. Firmly press mixture into the bottom and sides of the casserole dish. Set aside.
- For the sauce: Add all sauce ingredients to a small saucepan. Bring saucepan to a boil for 3 minutes then reduce to medium heat. Simmer until the tomatoes break down and a thick sauce is formed. (Note: If you would like a smoother sauce, blend it with a whizz stick. Be careful if your sauce is still hot!) Spread ¾ of the sauce onto the base of your crust.
- For the ratatouille: Slice all vegetables to about ½ cm thick. Arrange all vegetables on top of the tomato sauce in your casserole dish. When you have finished, spread the remaining tomato sauce on the vegetables.
- Bake in oven for 30-40 minutes or until vegetables have cooked through and the crust is crisp at the sides.