Originally Posted by Urbane Guerrilla
This is ratatouille by the classic, slow technique, but ratatouille can be cooked entirely on top of the stove and more quickly without peeling or seeding. It can be left chunky or cooked to a puree. Add cheeses such as feta, goat cheese, mozzarella or Parmesan at the end.
Ratatouille can be an all-vegetable entree, a side dish or a filling of crepes and pita sandwiches. It may be served cold, and ageing in the fridge improves it.
If you really don't want to peel the eggplant, take a very sharp knife and lop the skin off in six or eight pieces; you won't lose much flesh to this. Chop the zucchini and any other squash the same size as the tomatoes, about 1-inch cubes. With the eggplant it matters little if it is chopped so or simply sliced as it will meld into the tomatoes.
Ratatouille
1 Eggplant, 1 1/2 to 2 lb, peeled/trimmed and cut into 1 inch cubes
About 1/2 c Olive Oil, divided
2 Zucchini, cut in 1/4" slices
1 large Red Bell Pepper, cored, seeded, sliced
1 large Green Bell Pepper
1 large Onion, sliced
2 c Tomatoes, chopped, seeded
1 TBSP Tomato Paste
1 TBSP Minced Garlic
1/2 c minced fresh Basil leaves (or 2 tsp dried)
1 tsp dried Thyme}
1 Bay leaf ...........}optional: Herbes de Provence herb blend may be substituted (rosemary, marjoram, basil, bay leaf, thyme) -- basically whichever you've got on hand. Try a little extra Thyme too.
Salt and fresh ground Pepper
Equipment other than oven: colander, skillet, casserole
In a colander, toss Eggplant with salt, let sit to draw bitter juices out, pat dry.
Preheat oven 350 F.
In large skillet over medium heat, warm 2 TBSP Oil until hot, add half of Eggplant, stirring occasionally cook for 5-7 minutes or until soft. With a slotted spoon, transfer eggplant into casserole dish. Repeat process with remaining Eggplant and same amount of oil. Cook, stirring occasionally, 3 minutes and transfer to casserole.
In 2 more TBSP Oil, saute Bell Peppers 5 min until softened and add to eggplant in casserole.
In same skillet, saute Onion in 1 TBSP Oil for 7 min or until golden, transfer to casserole.
Add Tomatoes to ingredients in casserole dish, and the Tomato Paste, Garlic, Basil, Thyme, Bay Leaf, Salt and Pepper to taste; stir to combine. Cover casserole and bake 30 minutes.
--The Best of France, Evie Richter
Serve with lamb, roast pork, grilled shrimp. Pairs with oven-browned potatoes or crusty bread. Red wine. Keeps well, and improves some with fridge ageing.
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