I made Ratatouille last night with eggplant, zucchini, and tomatoes from our garden! This recipe never fails to amaze me, how layering each vegetable (like a lasagna) and baking (which is different from most recipes which are done stovetop) can result in such a rich, deep flavored dish- and all from vegetables!!! I highly recommend this recipe as a main dish, or a delicious, healthy side! *note: though this recipe takes more time than just "throwing" everything in a pot, you are rewarded with full flavor when you take the time to make it correctly!
Ratatouille ( recipe from Julia Child, adapted by Erin)
1 lb. eggplant, cut in long slices or rounds (about 1/4" thick, 3-4" long)
1 lb. zucchini, cut in half, and then sliced lengthwise (1/4" thick, 3-4" long)
1 1/2 C. sliced onion
2 green peppers (sliced thinly)(optional, can be omitted if not available.)
1 lb (approx. 4 med.) tomatoes- peeled, seeded, and sliced
3 Tbsp. fresh parsley, chopped
2 Tbsp. garlic, chopped
Salt
Olive oil
Preheat oven to 425 deg.
After slicing eggplant and zucchini, generously salt each slice and let sit for 10 minutes while preparing the rest of the vegetables. Remove moisture that has beaded up on the surface of the eggplant and zucchini with a paper towel, and wipe off excess salt. Heat large skillet. Brush each slice of eggplant and zucchini with olive oil and place on skillet. Lightly brown on each side, and set aside. In large skillet, heat a few tablespoons of olive oil and add onion slices. Cook about 10 minutes on med-high heat, stirring frequently until onions are soft and beginning to carmelize. Add green peppers, cover and cook another 5 minutes on medium heat. Finally, add tomatoes and cook until much of the liquid has cooked out- about another 7 minutes). Add chopped garlic and fresh parsley.
In cast iron casserole dish, (or glass baking dish if you don't have cast iron, and I don't!) place two large spoonfulls of tomato-onion mixture in bottom of pan. Spread to cover bottom. Next, place a layer of eggplant (sprinkle with a little salt) followed by a layer of zucchini (sprinkle with salt). Then, add a few spoonfulls of tomato mixture again. Spread evenly . Repeat with Eggplant,zucchini, and tomato mixture. Drizzle about 2 Tbsp. olive oil over top and sprinkle with a little salt.
Place, uncovered, in hot oven. After 20 minutes, pull out of oven and spoon juices from sides over the top. Return to oven and bake another 20 minutes. This dish will not have a lot of juices because they reduce during the cooking process. However, the flavors are all intensified through the baking process, and your final product should have a rich, dark color on top, and a very deep aroma.
Let sit a few minutes before serving.
Great as leftovers the next day eaten cold or hot!
