RATATOUILLE WITH CHEESE CHOUX PASTRY:
Choux pastry:
4 tbsp butter
2/3 cup all purpose flour
2 eggs, beaten
2 oz. grated Cheddar cheese
ratatouille filling:
1 eggplant
1 large zucchini
3 tbsp. olive oil
2 red peppers, cored and seeded
1 large red onion, quartered
and sliced
1 clove garlic
1 large tomato, skinned and
chopped
salt and pepper
To prepare filling: Cut eggplant into
quarters and zucchini into ¼-inch slices. Arrange in a colander, sprinkle each
layer with salt and leave for 30 minutes. Cut peppers into 1-inch pieces. After
30 minutes, rinse eggplant and zucchini slices, drain and pat dry. In a large
saucepan, heat oil over medium-high heat and add all the filling ingredients.
Cover pan and cook gently for 15-20minutes, or until fork tender. Keep warm.
Preheat oven to 400 degrees F. Grease 4 ovenproof dishes.
To make choux pastry: In a large
heavy saucepan over medium heat, melt butter in 2/3 cup of water. Bring to the
boil then remove from heat. Add all the flour immediately together with a pinch
of salt. Stir quickly with a wooden spoon until flour is absorbed and the
batter is smooth. Return pan to heat, using a hand mixer, beat until mixture
forms a ball and leaves sides of the pan. Remove saucepan from heat and beat in
eggs, one at a time, beating well after each addition, until batter is glossy.
Stir in cheese and mix well. With a spoon, scoop up spoonful of pastry and drop
them along the edge of the prepared baking dish. Bake for 10 minutes, or until
well risen and golden.
Transfer cooked vegetables with slotted spoon into the centre of the
Choux pastry ring in baking dish. Serve immediately.
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