Ratatouille

Going to the local farm stand and picking out a bag full of fresh produce is one of my favorite things about this time of year.  Zucchini + tomatoes + onions + eggplants + peppers + fresh herbs = time to make some ratatouille.

I've tried a few recipes, some use the stove while others use the oven.  This time I decided to try Julia Child's recipe.  It is definitely more time consuming than some recipes, but absolutely delicious.


Ingredients
1 large eggplant
3-4 medium zucchini
1 large onion, thinly sliced
2 peppers, sliced
2 cloves garlic, mashed
1 lb tomatoes, peeled, seeded, and juiced (see instructions below)
thyme 
salt
pepper

Prepare Tomatoes

1.  Drop the tomato in boiling water for about 10 seconds


2.  Remove the tomatoes, cut out the stem and peal off the skin starting from the stem hole.

3.  Cut the peeled tomatoes in half crosswise (not through the stem) and squeeze each half gently to extract the seeds and juices from the center


Directions

1.  Peel the eggplant and cut it into slices, lengthwise.  Each slice should be around 1/4 inch thick, 3 inches long and 1 inch wide.

2.  Slice the zucchini the same way and size as the eggplant.

3.  Place the vegetables in a bowl and toss with 1 T of salt.  Let the vegetables stand for 30 minutes, drain, and dry the slices on a towel.

4.  Saute the eggplant and zucchini one layer at a time in hot olive oil until each side is lightly brown.  Remove to a side dish.

5.  In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender.

6.  Stir in the garlic and season to taste.

7.  Slice the tomatoes into 1/4 inch strips and lay them over the onions and peppers then season with salt and pepper.  (I found some beautiful orange and purple peppers to use.)

8.  Cover the skillet and cook over low heat for about 5 minutes or until the tomatoes have begun to render their juices.

9.  Uncover and baste the tomatoes with the juices, raise the heat and boil for several minutes, until the juice has almost evaporated.

10.  Place a third of the tomato mixture in the bottom of a large pot. Sprinkle some fresh thyme over the tomato mixture.

• Julia recommends a 2 1/2 quart fireproof casserole, but I did not have one that could be used on a stovetop, so I just used a large wok-type pan that I had (although, I'm sure any large pan would be fine)

11.  Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and thyme, finishing it off with the rest of the eggplant and zucchini topped with the remaining tomatoes and thyme.

12.  Cover the casserole and simmer over low heat for 10 minutes.

13.  Uncover, correct seasoning if necessary, raise the heat slightly and cook uncovered for about 15 minutes or until the juices have evaporated leaving a few spoonfuls of liquid behind.