Recipe Ingredients:
3 tbsp truffle-infused oil (can substitute canola oil if desired), divided
3 cloves garlic, chopped
1 large onion, chopped roughly, about 1” pieces
2 tbsp herbes de provence
1 large (about 8”) unpeeled eggplant, chopped roughly, about 1” pieces
1 large green bell pepper, chopped roughly, about 1” pieces
1 large red bell pepper, chopped roughly, about 1” pieces
1 large carrot, sliced into about 1” pieces
1 large zucchini, sliced into about 1” pieces
2 tbsp fresh thyme, chopped finely
6 medium tomatoes, cut into 1” chunks, reserving juice
4 6-oz (about 1½ pounds) trout fillets
Fresh ground pepper
4 large (1½ oz) slices multi-grain bread
Preparation:
Preheat oven to 350 degrees. Heat 2 tbsp truffle-infused oil in a large skillet to medium heat. Brown garlic and onions in oil and add herbes de provence. Add eggplant, peppers, carrots, and zucchini and sauté an additional 3-5 minutes, or until vegetables soften slightly.
In a medium casserole or Dutch oven, place tomato chunks on bottom. Cover with sautéed vegetables, combining gently until mixed. Bake uncovered for 20 minutes, then cover and bake for an additional 30 minutes.
When the ratatouille is almost finished baking, preheat grill to medium-high. Brush each trout fillet lightly with remaining tbsp of truffle-infused oil and sprinkle lightly with freshly ground pepper. Grill each side about 4 minutes, or until just cooked through. Be careful not to overcook and to flip fish carefully. Remove trout from grill and place each fillet over ¼ ratatouille. Serve with bread on side.
