Ratatouille
Ingredients:
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 teaspoon dried thyme
¾ cup extra virgin cold-pressed olive oil
Instructions:
(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 eggplant in a bowl and toss with a generous spoonful of fine sea salt. Let stand, covered, about 1 hour. Rinse eggplant in a colander and pat cubes dry with paper towels or a tea towel (Eggplant contains a bitter juice that must be removed by salting). Saute eggplant cubes in batches in several tablespoons olive oil. Remove with a slotted spoon to an oiled rectangular glass baking dish. Saute, zucchini, pepper, onions and tomatoes in succession, adding more olive oil as necessary and removing to baking dish one at a time. Add mashed garlic and thyme to baking dish. Mix well and bake, uncovered, at 350 degrees for at least 1 hour. Ratatouille often tastes better reheated the next day. Serves 8.