Ratatouille.
Ingredients:
1 large fresh shiny eggplant
3 zucchinis
2 bell peppers
1/3 cup of olive oil
bottled herb blend, best dried herbs de Provence, or Italian blend
3 large garlic cloves, pureed or finely chopped
3 - 4 large fresh tomatoes, peeled and chopped
1-2 cups of canned peeled chopped tomatoes or crushed
1/2 cup of chopped parsley
Ratatouille is a vegetable stew.
I have watched in being made chez Morel in Beaujolais region of France, read Julia Child's recipe and French Cooking cook by Carole Clements.
This is my version that is influenced mostly by Morel family cooking.
Cut eggplants into 3/4 inch slices. Salt. Italian herbs mix or dried herbs de Provence if you have it.
Lightly oil the aluminum foil and the eggplant.
Sprinkle with salt and hears.
Set aside for 20 minutes.
Cut zucchini lengthwise. Into 4 strips. Then cut 3/4 inch pieces. You can slice them if you prefer. Salt, set aside.
Cut bell peppers, onions.
Chop garlic, parsley.
To peel tomatoes I like to put them in hot boiling water. The skin of the tomatoes will crack as on the photo below. Take them out on the plate. Let cool. Then peel the tomatoes, the skin usually comes off in 3-4 large peels.
Chop the tomatoes.
-Preheat the oven to 400 degrees. Cover the eggplants with foil. Bake for 15-20 minutes. They should be tender, do not overcook.
- In the casserole : heat the oil, cook the onion for 5 minutes to lightly golden, add zucchini and bell pepper, cook for 10 more minutes.
- Cube the eggplants (let them cool a little after baking). Fold in eggplants into the veggie mix in the casserole.
- Add parsley and garlic
- Add chopped tomatoes and canned peeled seeded tomatoes.
- Salt and pepper to taste
- Simmer gently for 20 minutes, covered. Over low heat. Stir occasionally.
- Uncover, cook for 20 more minutes, boil off most of the remaining liquid.
Serve at hot or room temperature.
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