Ratatouille

2 large eggplants

1 zucchini, cut lengthwise and thinly sliced

1 green pepper, seeded and cut into strips

2 onions, peeled and sliced

4 tomatoes, peeled, seeded and chopped

4 cloves garlic, peeled and mashed

1 tsp. dried thyme

¾ cup extra virgin olive oil

There are two secrets to a good ratatouille:  One is to sauté all the vegetables separately; the second is to bake your casserole in a shallow open pan so that most of the liquid evaporates.  Peel and cube eggplant, place in a bowl and toss with a generous spoonful of fine sea salt.  Let stand, covered, about 1 hour.  Rinse in a colander and pat cubes dry with paper towels.  Sauté eggplant cubes in batches in several tablespoons olive oil.  Remove with slotted spoon to an oiled rectangular Pyrex baking dish.  Peel tomatoes by scalding in hot water.  Sauté zucchini, pepper, onions, and tomatoes in succession, adding more olive oil as necessary and removing to casserole.  Add mashed garlic and thyme to casserole.  Mix well and bake, uncovered, at 350 degrees for a least 1 hour.  Ratatouille often tastes better reheated the next day.

2½ hours preparation time.  Makes 8 servings.

SHARE

About Jacob Riley