Ratatouille

Ratatouille

from Sheila Lukins' All Around the World Cookbook

Ingredients:

2 medium eggplants (about 2.5 pounds), unpeeled, cut into 1-in. cubes

1 tablespoon coarse salt

6 tablespoons extra virgin olive oil

2 medium onions, coarsely chopped

2 tablespoons minced garlic

2 large red bell peppers, steamed, seeded, and cut into 1-in pieces

4 medium zucchini, quartered lengthwise and cut into 1-in. chunks

2 teaspoons herbes de Provence (French dried herbs)

Salt and coarsely ground black pepper, to taste

2 cans (28 oz each) plum tomatoes, drained (juices reserved) and coarsely chopped

1 tablespoons tomato paste

1/2 cup chopped flat-leaf parsley

1 tablespoon chopped fresh thyme leaves

Directions:

1. Sprinkle the eggplant with the coarse salt. Let drain in a colander for 30 minutes, then pat dry.

2. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

3. Spread the eggplant on the prepared baking sheet and toss with 2 tablespoons of the olive oil. Cover well with another sheet of foil. Bake until soft, about 45 minutes, tossing once or twice. Set aside.

4. Heat 2 tablespoons of the remaining olive oil in a large heavy pot over medium-low heat. Add the onions, garlic, and peppers and cook uncovered, stirring occasionally, until wilted, 10 to 12 minutes.

5. Add the zucchini, baked eggplant, and herbes de Provence; cook uncovered, stirring, to soften the zucchini and blend the flavors, 10 minutes. Season generously with salt and pepper.

6. Add the tomatoes, 1 cup of the reserved juices, and the tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Add the remaining 2 tablespoons of olive oil and cook for 5 minutes longer.

7. Stir in the parsley and thyme. Adjust the seasonings. Serve hot, cold, or at room temperature.

Serves 12

**I first made this in January 2009 for my family with chicken, and it was delicious. I couldn't wait to make it again. Then last summer my host mom in France served ratatouille with rabbit. Ratatouille goes great with rabbit, she said. So when our summer roommate wanted to know what French food was like, I knew exactly what to make for her. This time we just had the ratatouille as the main course, with Italian white wine to go with it! :-)