Ratatouille (Eggplant Casserole - with tomatoes, onions, peppers, and zucchini)
Recipe type: Side Dish, Veggies
For the tomatoes:
  • 1 lb. firm, ripe, red tomatoes
For the eggplant and zucchini:
  • 1 lb. eggplant
  • 1 lb. zucchini
  • 1 t salt
  • 3-4T olive oil, or more if needed
For the onions and peppers:
  • ½ lb. thinly sliced yellow onions
  • 2 sliced green bell peppers
  • 2-3 T olive oil, if necessary
  • 2 cloves garlic, minced
  • Salt and pepper
For final preparation:
  • 3 T minced parsley
  • Salt and pepper
For the tomatoes:
  1. Bring a pot of water to a boil.
  2. Slice an "X" in the bottom of each tomato.
  3. Place the tomatoes in the boiling water for 30 seconds to 1 minute, or until skin starts to separate from the tomato.
  4. Allow to cool slightly, then remove the skin.
  5. Slice the tomatoes in half, remove seeds and juice, and slice into ⅜-inch strips.
  6. Set aside.
For the eggplant and zucchini:
  1. Peel eggplant, and cut into slices about ⅜ in. thick, 2-3 in. long, and 1 in. wide.
  2. Slice off the ends of the zucchini, and cut into slices about the same size as the eggplant (I quartered the zucchini lengthwise, then cut 2-3 in. long).
  3. Toss the vegetables in a bowl with the salt, and let stand for 30 minutes.
  4. Drain and dry on a towel.
  5. Heat about 1T olive oil at a time in a 10- to 12-in enamel skillet or pot.
  6. In a single layer, saute the eggplant for about 1 minute per side, followed by the zucchini, until lightly browned, adding more olive oil, as needed.
  7. Set aside in a bowl.
For the onions and peppers:
  1. In the same skillet as the eggplant and zucchini, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned.
  2. Add garlic, and salt and pepper, to taste.
  3. Lay the reserved tomato slices over the onions and pepper. Season with salt and pepper.
  4. Cover and cook on low for about 5 minutes, or until tomatoes begin to release their juices.
  5. Uncover, baste tomatoes with juices, increase heat, and boil until most of the juice has evaporated.
For final preparation:
  1. Place one-third of tomato mixture into an enameled pot or other casserole that can go on the stovetop. Sprinkle with 1 T parsley.
  2. Arrange half of the eggplant and zucchini on top, then half of the remaining tomato mixture, and another 1 T parsley.
  3. Arrange the rest of the eggplant and zucchini, then the remaining tomatoes and parsley.
  4. Cover and simmer over low heat for 10 minutes (See Notes).
  5. Uncover, baste with juices, and adjust seasoning.
  6. Increase heat slightly, and cook uncovered for about 15 minutes, basting occasionally, until juices have almost completely evaporated.
This dish can be cooked one or more days in advance. If you are serving right away and/or you prefer your veggies a little softer, you may have to add a touch of water and cook a but longer. If you are going to refrigerate and reheat the next day, the veggies will give off more liquid as they sit.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/ratatouille-for-sundaysupper-as-we-cookforjulia/