Classic Ratatouille

Recipe Ingredients

1/2 lb	227g / 8oz	Eggplant
1/2 lb	227g / 8oz	Zucchini
1 teaspoon	5ml	Salt
6 tablespoons	90ml	Olive oil - (to 7 tbspns) - divided
1/2 lb	227g / 8oz	Thinly-sliced yellow onions - (abt 1 1/2 cups)
1		Green bell pepper - (to 2) - sliced (about 1 cup)
2		Garlic cloves - peeled and mashed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Firm ripe tomatoes - (abt 2 large)
3 tablespoons	45ml	Minced parsley

Recipe Instructions

Peel the eggplant and cut into lengthwise slices 3/8-inch thick, about 3 inches long and 1-inch wide. Scrub the zucchini, trim off the ends, and cut the zucchini into slices about the same size as the eggplant. Place the vegetables in a glass or stainless steel mixing bowl, toss with 1 teaspoon salt and let stand for 30 minutes. Drain, then pat slices dry on paper towels.

In a large skillet, heat about 1 tablespoon olive oil over medium-high to high heat. A few at a time so you don't overcrowd the pan, saute the eggplant and zucchini slices for about 1 minute on each side until lightly browned, adding more olive oil (for a total of 4 tablespoons) as needed. Set vegetables aside.

Reduce heat. In the same skillet, cook the onions and bell peppers slowly in 2 to 3 tablespoons olive oil for about 10 minutes, until tender but not browned. Stir in the garlic and season to taste with salt and pepper.

While onions and peppers are cooking, peel tomatoes by dipping in boiling water or holding over a gas burner, then shocking in cold water. Remove skins, cut out stem and cut tomatoes in half to squeeze out seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay the tomato strips over the onions and peppers. Season with salt and pepper. Cover skillet and cook over medium-low to low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

In a heavy Dutch oven or heatproof casserole, place a third of the tomato/onion mixture in the bottom and sprinkle with 1 tablespoon of the parsley. Arrange half of the eggplant and zucchini on top, then top with half the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices and finish with the remaining tomato mixture and parsley.

Cover the casserole or Dutch oven and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly and cook, uncovered, for about 15 minutes, until juices have evaporated, leaving a spoon or two of the flavored olive oil from the eggplant. Watch heat and don't let the bottom of the vegetables scorch.

Serve hot, room temperature or cold.

This recipe yields 6 to 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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