Source: Doubleday Cookbook by Jean Anderson and Elaine Hanna
Makes 6 servings.
Preparation time: 3 hours
Tips: Prepare 1-2 days ahead, serve hot or cold.
Ratatoullie
Eggplant, Zucchini and Tomato Stew a la Provencale
Ingredients
Preparation
1 medium eggplant, peeled and sliced in 1/4" rounds
3 medium zucchini, cut in 1/4" rounds
1 tablespoon salt (about)
3/4 cup olive oil (about)
2 medium yellow onion, peeled and sliced thin
2 medium sweet green peppers, cored, seeded and sliced
2 cloves garlic, peeled and crushed
4 medium tomatoes, peeled, juiced, seeded, coarsely chopped
1/8 teaspoon black pepper
3 tablespoons minced parsley
1. Sprinkle eggplant and zucchini with 1 teaspoon salt and weight down between paper toweling 1 hour.
- Alternative method to step 2 and 3:
- Using a broiler instead: brush a aluminum cookie sheet with olive oil, place rounds of eggplant on sheet and brush or spray lightly with olive oil. Broil about 6 to 8" from burner to partially cook and brown, turn and repeat procedure until all eggplant is brown and partially cooked, Slice rounds of eggplant into 1/4" strips, leave zucchini rounds whole. This method usually reduces oil used.
2. Cut eggplant in 1/4" strips and stir fry, about 1/4 at a time, 3-5 minutes in 2-3 olive oil over moderate high heat. Drain on paper towels. Eggplant soaks up oil, but don't use more than 2-3 tablespoons for each batch or the ratatouille will be greasy. Always wait for the oil to be hot to reduce oil absorption
3. Brown all zucchini in 2 tablespoons oil and drain.
4. Stir fry onions with peppers and garlic in remaining oil 10 minutes over moderate heat until golden, lay tomatoes on top, add 1 1/2 teaspoon salt and the pepper, cover and simmer 8 to 10 minutes. Uncover and simmer 10 minutes longer.
5. In a ungreased shallow 2 1/2 quart flameproof casserole, build up alternate layers as follows: onion mixture (sprinkle with parsley), eggplant-zucchini (sprinkle with salt), onion (parsley). At this point ratatouille can be cooled, covered and held in the refrigerator 1-2 days.
6. Bring to room temperature before proceeding. Simmer, covered, over low heat 35 - 40 minutes until vegetables are tender, don't stir. Uncover and simmer 40 minutes longer, also without stirring, until almost all juices are gone.
7. Serve hot or cold as a vegetable or on top of spaghetti noodles as a main course.
NOTE: Makes 4 to 6 servings as a side dish or main course.
