Ratatouille

By á-4922

Ingredients

• 2 cups best quality olive oil
• 4 small eggplants (about four pounds in all), cut into 1 1/2 inch cubes
• 2 teaspoons salt
• 1 1/2 pounds white onion, peeled and coarsely chopped
• 7 medium size zucchini, washed, trimmed, quartered lengthwise, and cut into 2-inch strips
• 2 medium size red bell peppers, stemmed, seeded and cut into 1/2 inch strips
• 2 medium size green bell peppers, stemmed, seeded and cut into 1/2 inch strips
• 2 tablespoons minced garlic
• 3 cans (16 ounces each) Italian plum tomatoes, drained
• 1 can (6 ounces) tomato paste
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1/4 cup chopped fresh dill
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• freshly ground black pepper, to taste

Preparation

Step 1

Preheat the oven to 400 degrees F.

Line a large roasting pan with aluminum foil to pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with the salt, and toss well. Cover the pan tightly with foil and bake until the egg-plant is done but not mushy, 35 minutes. Uncover and set aside.

In a large skillet or in two smaller skillets, heat the remaining oil. Sauté the onions, zucchini, red and green peppers, and garlic over medium heat until wilted and lightly colored, about 20 minutes. Add the tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10 minutes, stirring occasionally.

Add the eggplant mixture and simmer for another 10 minutes. Taste and correct the seasoning. Serve hot or at room temperature.