Ratatouille
Great summer vegetarian dish!
Preheat the oven to 450 degrees F. Cut the eggplants in half lengthwise making sure not to cut through the skin. Place on an oiled baking sheet (or sheets if one isn’t big enough) and cut side down. Place in the oven and bake for 15 to 20 minutes, until the skins begin to shrivel and the edges against the pan are browning.
Remove from the heat, cool and cut into 3/4-inch dice pieces. Set aside. Turn the oven down to 350 degrees. Oil a large heavy lidded casserole with olive oil.
Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat and add the onions. Cook, stirring until they have softened. This should take about 5 minutes. They will be translucent and the slices will be flexible. Add the garlic and cook, stirring, for another 3 to 4 minutes, until the onions have just begun to color. Remove from the heat and transfer to the casserole dish.
Heat the remaining tablespoon of oil in the skillet over medium heat and add the peppers. Stir for a couple of minutes and add about 1/4 teaspoon salt, or 1/2 teaspoon coarse sea salt. Continue to cook, stirring often, until the peppers begin to soften, about 5 minutes. Add the zucchini and the remaining sliced or minced garlic. Continue to cook, stirring, for another 5 to 10 minutes, until the zucchini looks translucent. Transfer to the casserole with the onions. Add the diced eggplant, half the tomatoes, and the tomato paste to the casserole. Stir in the bay leaf, thyme, oregano, and about a teaspoon of coarse sea salt, or 3/4 teaspoon fine salt. Stir everything together, cover and place in the oven.
Bake for 1 hour, stirring every 20 to 30 minutes.
Stir in the remaining tomatoes and garlic. Taste and adjust the salt. Add freshly ground pepper and return to the oven for another 30 minutes. Stir in the basil, cover, and allow to cool. Refrigerate overnight if possible. Taste, adjust seasonings, and serve hot, cold, or room temperature.
Ingredients
Directions
Preheat the oven to 450 degrees F. Cut the eggplants in half lengthwise making sure not to cut through the skin. Place on an oiled baking sheet (or sheets if one isn’t big enough) and cut side down. Place in the oven and bake for 15 to 20 minutes, until the skins begin to shrivel and the edges against the pan are browning.
Remove from the heat, cool and cut into 3/4-inch dice pieces. Set aside. Turn the oven down to 350 degrees. Oil a large heavy lidded casserole with olive oil.
Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat and add the onions. Cook, stirring until they have softened. This should take about 5 minutes. They will be translucent and the slices will be flexible. Add the garlic and cook, stirring, for another 3 to 4 minutes, until the onions have just begun to color. Remove from the heat and transfer to the casserole dish.
Heat the remaining tablespoon of oil in the skillet over medium heat and add the peppers. Stir for a couple of minutes and add about 1/4 teaspoon salt, or 1/2 teaspoon coarse sea salt. Continue to cook, stirring often, until the peppers begin to soften, about 5 minutes. Add the zucchini and the remaining sliced or minced garlic. Continue to cook, stirring, for another 5 to 10 minutes, until the zucchini looks translucent. Transfer to the casserole with the onions. Add the diced eggplant, half the tomatoes, and the tomato paste to the casserole. Stir in the bay leaf, thyme, oregano, and about a teaspoon of coarse sea salt, or 3/4 teaspoon fine salt. Stir everything together, cover and place in the oven.
Bake for 1 hour, stirring every 20 to 30 minutes.
Stir in the remaining tomatoes and garlic. Taste and adjust the salt. Add freshly ground pepper and return to the oven for another 30 minutes. Stir in the basil, cover, and allow to cool. Refrigerate overnight if possible. Taste, adjust seasonings, and serve hot, cold, or room temperature.
