Ratatouille Recipe

Ratatouille Recipe,  is a combination of tomatoes, onions, peppers, eggplants and zucchini cooked in olive oil and garlic. This Mediterranean dish is often served at room temperature during summer months and is delicious with a salad of white beans, a few anchovies, and a basket of crispy bread.

Serves 4

• 6 small eggplants
  
• 1 large onion, roughly chopped
• 3 cloves garlic, crushed
• 2/3 cup olive oil, preferably French or Spanish
• ½ lb. zucchini, thickly sliced
• 1 large green bell pepper, seeded and roughly chopped
• 12 oz. ripe tomatoes, peeled and quartered
• 2 tsp. olive paste (optional)
• 2 tbsp. chopped fresh herbs, parsley, basil, tarragon, oregano
• Salt and pepper

• Halve the eggplants, then slice thickly.
• If the eggplants are large, you will need to extract the bitter juices.
• To do this, sprinkle the cut surfaces generously with salt and secure between 2 large plates.
• After 20 minutes a clear liquid will emerge. Rinse well in cold water to remove the salt and dry well.
• Soften the onion and garlic in olive oil for 6-8 minutes. Add the eggplant, zucchini, green bell pepper, tomatoes and olive oil paste (if using).
• Simmer, uncovered, for about 40 minutes.
• To finish, stir in the vinegar and herbs.
• Season to taste and allow to cool.