Ratatouille -

A Delicious Inexpensive Dish

This recipe may not be the easiest recipe for ratatouille but the results are sure tasty and the left overs are delicious as well. This might be something that is better made on a rainy afternoon, the simmering vegetables together with the herbs really makes the house smell nice. You can certainly adjust the vegetables to the season. If tomatoes are not in season you may want to add some concentrated tomato paste when doing the tomatoes for added flavor.

Ingredients:

    * 3 medium-sized eggplant, cut into 2-inch cubes
 - I used two eggplant and 2 Chinese eggplant

    * 4 medium-sized zucchini, quartered lengthwise and cut into 2″ pieces
kosher salt


    * 1/2 cup extra virgin olive oil


    * 6 medium-sized yellow onions, thinly sliced


    * 4 medium-sized red, green or yellow bell peppers, cored, seeded and cut into 1/2″ strips


    * 6 small tomatos, peeled, seeded and quartered


    * 8 cloves garlic, minced


    * 20 leaves fresh basil


    * 1 bunch fresh parsley, stems trimmed off


    * 8 sprigs fresh thyme


    * freshly ground black pepper

Directions:

Put eggplant and zucchini in 2 separate strainers and toss each with 1 tablespoon of salt. Allow to drain for 30 minutes. Blot with paper towels to dry.

Heat 2 tablespoons of oil over medium-low heat in a large skillet. Add onions and sauté until translucent, about 15 minutes, then transfer to a bowl and set aside. Add 2 tablespoons of oil to same skillet, increase heat to medium-high, add eggplant, and sauté until golden, about 20 minutes. Transfer eggplant to a large heavy pot with a cover and spoon a layer of onions on top. Add 2 tablespoons oil and zucchini to skillet and sauté until golden, about 10 minutes. Transfer to pot and cover with a layer of onions. Add 1 tablespoon oil and peppers to skillet and sauté until edges turn brown, about 15 minutes. Transfer to pot and cover with a layer of onions.

Add remaining 1 tablespoon of oil to skillet, add tomatoes, garlic and basil, lightly crushing tomatoes and cook until slightly thickened, about 15 minutes. Transfer to pot, add remaining onions, parsley and thyme and season to taste with salt and pepper.

Simmer, partially covered, over low heat, gently stirring occasionally, for an hour and a half. Adjust seasonings, then cook about 30 minutes more.