Ratatouille Recipe

2 small eggplants, peeled, cut into 2” cubes
2 medium zucchini, quartered lengthwise, then into 2” pieces
salt
½ cup olive oil
2 medium yellow onions, peeled and thinly sliced
2 medium red bell peppers, cored, seeded and cut into ¼” strips
3 tomatoes, peeled, seeded and chopped
4 garlic cloves, peeled and minced
10 fresh basil leaves
½ bunch fresh parsley, big stems trimmed
4 sprigs fresh thyme
Black pepper

Preheat oven to 350 degrees
Place eggplant and zucchini in a colander, toss with salt and let drain for 1 hour, quick rinse and dry on paper towels
Heat 2 TB of olive oil over medium heat, add onions and cook until softened, 10-15 minutes
Transfer to a bowl and set aside
Repeat with oil for eggplant, then zucchini and peppers
(Do not be tempted to toss these all together and cook them, you won’t get the best result!)
Heat 1 TB of oil in a skillet over medium heat
Add tomatoes, garlic and basil and cook 15 minutes
In a large heavy pot; layer in eggplant & a thin layer of onion
Follow with zucchini/onion, then pepper/onion
Top with tomato, garlic, basil mixture, plus parsley & thyme
Roast in oven for 30 minutes
Taste and correct for salt and pepper
(Optional: Drain ratatouille into a saucepan, simmer until reduced by half and use a sauce.)
Left over ratatouille can be frozen in a plastic container. Let thaw, heat and serve over orzo or rice.