Ratatouille

By eborsy

Ingredients

• 1 medium eggplant, sliced
• Salt
• 4 to 6 Tbsp of olive oil
• 1 lb. (450 g) tomatoes, sliced
• 1 green pepper, cored, seeded and sliced
• 1 lb. (450 g) zucchini, sliced
• 12 oz. (350 g) onions, peeled and sliced
• 2 large garlic cloves, peeled and crushed
• Freshly ground black pepper
• 1 bay leaf

Preparation

Step 1

Sprinkle the eggplant slices generously with salt and leave for 20 minutes. Rinse, drain and pat dry with paper towels.

Heat the oil in a large frying pan. Mix the eggplant with the tomatoes, pepper, zucchini and garlic. Add them to the oil in batches if necessary and fry for about 8 minutes, turning occasionally.

Transfer the mixture to a 1.75 litre/3 pint casserole dish. Stir in the black pepper and add the bay leaf. Cover and cook in a preheated 325F oven for 1-1/2 to 2 hours or until the vegetables are soft.

Option: serve sprinkled with Parmesan cheese