Ratatouille

I have always loved Ratatouille since I first learnt to cook. As a teenager I went to France for a few summers to stay with a very kind French family and Ratatouille was one of my favourite meals. You can make this two days ahead of use and store covered in the fridge. Leftovers do not freeze well. Serve as a main vegetarian meal, a side-dish, or cold as a summer salad.

Ratatouille Recipe

INGREDIENTS:

1 large eggplant (about 1 lb - 500gm)

coarse salt

4 small zucchini

1 red pepper

1 yellow pepper

1 orange pepper

1/4 cup (2 fl oz - 60 ml) olive oil

1 tbsp (15 ml) additional olive oil

2 medium yellow onions

3 cloves garlic, minced

28 fl oz can (796ml) plum tomatoes with juice

1/2 tsp (3 ml) white sugar

chopped fresh parsley

chopped fresh thyme

fresh basil leaves

salt and ground black pepper to taste

METHOD:

Cut the eggplant into 3/4" (1.5 cm) cubes, place in a bowl and sprinkle with the coarse salt. Stir well and allow to stand for 30 minutes.

Rinse with cold water and drain well.

Slice the zucchini, cut the peppers into pieces and chop the onions.

Sauté the peppers and zucchini in oil until softened and starting to brown slightly, remove to a colander to drain excess oil.

Sauté the eggplant in the same manner, and add to the colander.

Using additional oil, fry the onions, adding a little salt to prevent browning. Cook until translucent and then add the minced garlic.

Continue to cook for one or two minutes, then add the tomatoes and their juice, sugar, parsley, thyme, and black pepper.

Bring to a slow boil, and simmer uncovered, stirring occasionally until thickened to a sauce-like consistency.

Add additional seasonings to taste.

Stir in the eggplant, zucchini, and peppers and basil.

Return to the heat and simmer for a few minutes until heated through.

Serves six.

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