Recipe Archives->Vegetables->Ratatouille 12

Ratatouille (Eggplant Casserole With Tomatoes, Onions, Peppers and Zucchini)
For 6 to 8 people
 
1/2 pound eggplant
1/2 pound zucchini
1 teaspoon salt
4 tablespoons olive oil, more if needed
1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers
2 to 3 tablespoons olive oil, if necessary
2 cloves mashed garlic
Salt and pepper to taste
1 pound firm, ripe, red tomatoes, peeled, seeded and juiced (1 1/2 cups pulp)
3 tablespoons minced parsley
Salt and pepper

Peel the eggplant and cut into lengthwise slices 3/8 inch thick,
about 3 inches long and 1 inch wide. Scrub the zucchini, slice off
the two ends and cut the zucchini into slices about the same size
as the eggplant slices. Place the vegetables in a bowl and toss
with the salt. Let stand for 30 minutes. Drain. Dry each slice in
a towel.

One layer at a time, saute the eggplant and then the zucchini in
hot olive oil in the skillet for about a minute on each side to
brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive
oil for about 10 minutes, or until tender but not browned. Stir in
the garlic and season to taste.

Slice the tomato pulp into 3/8-inch strips. Lay them over the onions
and peppers. Season with salt and pepper. Cover the skillet and
cook over low heat for 5 minutes, or until tomatoes have begun to
render their juice. Uncover, baste the tomatoes with the juices,
raise heat and boil for several minutes, until juice has almost
entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole
and sprinkle over it 1 tablespoon of the parsley. Arrange half of
the eggplant and zucchini on top, then half the remaining tomatoes
and parsley. Put in the rest of the eggplant and zucchini and finish
with the remaining tomatoes and parsley.

Cover the casserole 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 more, basting several times, until juices have evaporated
leaving a spoonful or two of flavored olive oil.  Be careful of
your heat; do not let the vegetables scorch in the bottom of the
casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold.

Printable version: ratatouille12.txt.