Ratatouille

Makes 12 portions

Christine Garton

ingredients

1 C olive oil
4 small eggplants, about 4 lbs in all, cut into bite-sized pieces
2 t salt
1 1/2 lbs white onions, coarsely chopped
7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2 inch strips
2 medium-size sweet red peppers, stemmed, seeded, cut into 1/2 inch strips
2 medium-size green bell peppers same as red above
2 T minced garlic
3 16 oz cans Italian plum peeled tomatoes, drained
1 6 oz can tomato paste
1/4 C chopped fresh Italian parsley
1/4 C chopped fresh dill
2 T dried basil
2 T dried oregano
freshly ground black pepper to taste

1
1. Preheat oven to 400°.
2
2. Line a large roasting pan with foil and pour in 1/2 C of the olive oil. Add the eggplant, sprinkle it with the salt, and toss well. Cover pan tightly with foil and bake for 35 minutes, until eggplant is done but not mushy. Uncover and set aside.
3
3. In a large skillet heat remaining oil. Saute onions, zucchini, red and green peppers and garlic over medium heat until wilted and lightly colored, about 20 minutes.
4
4. Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning. Serve hot or at room temperature.

Source: Christine Garton