This is a modified, time-saving version of Julia Child’s Mastering the Art of French Cooking’s ratatouille recipe. The secret of tasty ratatouille is cooking the ingredients separately (that means patience!) but I’ve cut corners and added a few things below. Let me know what you think.
- 1 medium sized eggplant
- 2 small to medium zucchinis
- 1 yellow onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 yellow or orange bell pepper
- 1/2 can unsalted, peeled tomatoes (14.5 oz)
- 3 cloves garlic
- Glug of olive oil
- Sea salt
- Small pinch of minced fresh jalapeno pepper
- Wash and peel the eggplant. Slice into strips the size of your finger (or shorter). Wash the zucchini and cut off the ends. Slice into similarly sized strips.
- Sprinkle salt on both the eggplant and the zucchini and place both in a strainer, keeping the zucchini at the bottom and the eggplant at the top, grouped together. Set aside for half and hour, then pat dry with a paper towel.
- Heat a glug of olive oil in a wok-like pan. Saute the eggplant first until browned. Put more olive oil in the pan and heat, repeat with the zucchini. Set all of it aside in a bowl.
- Mash the garlic and heat on low in another glug of olive oil. Add the jalapeno pepper as well.
- Slice the onions, dice the bell peppers and put in the heated pan. Cook on low until everything looks tender/transparent and remove form heat.
- Drain the tomatoes; slice. Add to the mixture in the pan. Cover and heat on low for 5 – 10 minutes. Remove from heat.
- Get a separate saucepan and add 1/3 of the tomato & onions, then layer 1/2 of the eggplant & zucchini. Repeat alternating the tomato & onion with the eggplant & zucchini until all of it is finished.
- Cover and cook on low for 15 -20 minutes, frequently tipping the pan to baste with its own juices. Taste and season with salt and pepper as necessary.
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