Ratatouille Moulds with White Wine Sauce
Mould can be prepared a day ahead and kept covered in a refrigerator.
1 medium eggplant, chopped
2 tablespoons oil
1 medium onion
1 clove garlic, crushed
3 medium zucchini, thinly sliced
1 medium green pepper, chopped
3 tablespoons tomato paste
¼ teaspoon cracked black pepper
White Wine Sauce
½ cup dry white wine
1½ tablespoons plain flour
2 vegetable stock cubes in 1 cup water
¼ cup cream
Method for Ratatouille Moulds
Place egg plant on wire rack and sprinkle lightly with salt. Stand for 30 minutes. Rinse thoroughly under cold water and pat dry with absorbent paper.
Heat oil in large frypan, add onion, garlic, and eggplant and stir over medium heat until eggplant is soft. Stir in remaining ingredients and simmer over low heat for about 20 minutes or until most of the liquid has evaporated. Stir occasionally and allow to cool slightly.
Lightly grease 4 moulds of ½ cup capacity. Place strips of greased foil down sides and across base of each to make it easier to turn mould out.
Spoon mixture into moulds, cover, and refrigerate for several hours. Turn onto serving plates, serve cold with sauce.
Method for White Wine Sauce
Place wine in small saucepan and bring to boil. Reduce heat and simmer until wine is reduced to about 2 tablespoons.
Melt butter in small saucepan, stir in flour and cook over low heat for 1 minute. Remove from heat and gradually stir in combined stock cube and water, and wine.
Stir over hight heat for about 3 minutes until mixture boils and thickens. Stir in cream to serve. Serves 6.