Ratatouille is a perfect recipe to enjoy late summer and early fall vegetables. Flavored with fresh herbs.
- ¼ cup olive oil
- 2 pounds eggplant sliced ½ inch thick and salted (see below) then quarter the slices
- 2 large yellow onions sliced
- 1 red bell pepper cored, seeded and sliced
- 1 yellow bell pepper cored seeded and sliced
- 1 pound zucchini stems removed, cut into chunks
- 2 -4 tomatoes I used heirlooms from my garden, roughly chopped
- Fresh thyme and oregano used a few sprigs of each, stripped from the stem
- 8 Garlic Cloves peeled and roughly chopped
- Salt and pepper to taste
Cover sides of sliced eggplant with salt (heavily coated). Set aside for an hour if possible.
Rinse the eggplant slices well to remove the salt. Pat dry with a kitchen (not paper) towel.
Proceed with recipe preparation.
Preheat the oven to 350 degrees.
Pour 2 tablespoons of the olive oil into a heavy casserole dish and rotate the casserole to spread the oil.
Add all the vegetables, herbs, garlic, salt and pepper into the casserole. Drizzle remaining two tablespoons of olive oil on the top.
Place in the heated oven, uncovered, and bake for 1 hour. During the cooking time, stir the vegetables once or twice so they are sure to cook evenly.
Garnish with fresh herbs and serve as a side dish or over rice!
There are a variety of opinions about salting eggplant before cooking it. The intent is to draw out any bitterness, more commonly found in larger eggplant. I never salt smaller varieties like my beloved Fairy Tale or Twinkle. Not wishing to leave anything to chance, I do salt larger eggplant.