Carpe diem ratatouille

By á-58

Ingredients

• ■1 large globe eggplant (about 1 pound), cut into 1/2-inch cubes
• ■Salt
• ■5 Tbs. olive oil
• ■2 medium yellow onions, halved and sliced thinly (about 2 cups)
• ■3 red or yellow bell peppers, seeded and julienned (about 2 1/2 cups)
• ■4 to 6 cloves garlic, minced
• ■1 large zucchini, cut into half-moons (about 2 1/2 cups)
• ■Ground black pepper
• ■6 medium vine-ripe tomatoes (about 3 cups), or 1 (28-ounce) can plum tomatoes
• ■1 to 2 sprigs fresh thyme, or 1 tsp. dried
• ■1 tsp. dried oregano
• ■Chopped fresh basil or parsley, for garnish

Details

Servings 6

Preparation

Step 1

Preheat the oven to 450°F.

Directions:

Sprinkle eggplant cubes with salt and allow to drain on a rack for about 30 minutes. (This step, called leaching, is not mandatory, but it does help to release water.)

Pat the eggplant dry with a paper towel. Toss with 2 Tbs. of the oil and place on a baking sheet in a single layer.

Roast for 15 minutes; the eggplant will shrink substantially, resulting in about 2 cups. Remove from the oven and transfer to a small bowl.

Going forward, you'll need a large skillet as well as a deeper saucepan or pot with a lid, which we'll refer to as the "casserole."

In a large skillet, heat 2 Tbs. of oil over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the peppers and a generous pinch of salt; cook until the peppers are softened, 5 to 7 minutes.

Stir in half of the garlic and cook for another minute, then transfer mixture to the casserole.

Heat the remaining 1 Tb. of oil in the skillet. Add the zucchini plus salt and pepper to taste, and cook over medium-high heat, until the zucchini is tender but still bright, 5 minutes. Stir in the remaining garlic, then transfer to a deeper saucepan or pot with a lid, also called a casserole.

Roughly chop or mash the tomatoes, then add to the casserole, along with the thyme, oregano and reserved eggplant. The mixture initially will be thick, but tomatoes will release their juices once heated. If the mixture seems too thick, add a few tablespoons of water.

Stir everything well, cover and cook over medium-low heat, 12 to 15 minutes. Taste for salt and pepper, and season accordingly. Remove the thyme sprigs, if using. Stir in the basil or parsley just before using.

Will keep in the fridge for about 5 days.