Ratatouille (Provencal Vegetable Stew)

A sun-drenched Provencal stew of eggplant, zucchini, peppers, onions, and tomatoes, each cooked separately then layered for best texture.

Ingredients

• 1 lb eggplant, peeled and cut into 1/2-inch slices
• 1 lb zucchini, sliced
• 1 tsp salt, for drawing out moisture

Olive oil, for cooking (about 1/2 cup total)

• 2 onions, thinly sliced
• 2 green or red bell peppers, sliced
• 4 cloves garlic, mashed
• 1 lb ripe tomatoes, peeled, seeded, and chopped

Salt and pepper to taste

• 3 tbsp chopped fresh parsley or basil

Directions

1. Toss the eggplant and zucchini slices with the salt and let drain in a colander 30 minutes; pat thoroughly dry.
2. Saute the eggplant and zucchini separately in olive oil until lightly browned; set aside.
3. In the same pan, cook the onions and peppers slowly in oil for about 10 minutes until tender, then stir in the garlic.
4. Add the tomatoes, season with salt and pepper, raise the heat, and cook a few minutes until juices begin to evaporate.
5. In a casserole, layer a third of the tomato-onion mixture, then half the eggplant and zucchini, repeating and ending with tomatoes.
6. Cover and simmer gently 10 minutes, then uncover, baste, and cook 15 minutes more until the juices have nearly evaporated.
7. Stir in the parsley or basil and serve hot, warm, or cold.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking; cooking each vegetable separately keeps it from turning to mush.