In the vein of my previous post on Baba Ghannouj, here is my recipe for Ratatouille which, incidentally, is very much like the Greek dish, Briam Fournou (Oven-baked Summer Vegetables). This is a great summer dish because it is eaten cool. It is also excellent as a left-over.
1 large eggplant (or 3 small ones), peeled and sliced
3 medium tomatoes, sliced
3 medium potatoes, sliced
1 red, green, orange, or yellow sweet pepper, sliced
3 zucchini, sliced
2 or 3 cloves of garlic, grated
fresh Italian parsley (1/4 bunch or as much as you like)
salt and pepper
Note: I didn’t use eggplant in the ratatouille dish you see photographed here. My kids don’t like it but if you do then I recommend using it.
Pre-heat oven to 375F. Peel the eggplant, slice it, and salt it. Let it sit while you slice the other vegetables. Once everything has been sliced, rinse the eggplant and arrange all vegetables in a baking dish as shown in the photo, interchanging each vegetable as you lay them in the dish. Once done, grate the garlic overtop. Although I didn’t use parsley in the last ratatouille I made, it is quite a delicious addition. Just add the full leaves. Then add the salt and pepper. You may cover the vegetables with foil or parchment but I usually don’t as I find they are better tasting when a little browned but not burned (of course). Bake for an hour and a half. Once done, remove it from the oven, let it cool a little and serve.