1 ½# eggplant (if possible, use 2 small eggplants) unpeeled
¼ cup olive oil
2 large onions, thickly sliced
1 large yellow pepper, seeded and cut into 2 inch strips, ¼ inch thick
1 large sweet red pepper, seeded and cut into 2 inch strips, ¼ inch thick
1T. finely minced garlic (3 large cloves)
1-28oz cans Italian tomatoes, coarsely chopped (drain off juice)
1 ½# zucchini halved lengthwise and cut crosswise into ½ inch slices
½ tsp freshly ground pepper
¼ tsp sea salt
1/8 tsp cayenne
2T. fresh minced Italian Parsley
1). Cut the eggplant into ¾ inchcubes. Place the diced eggplant ina colander, sprinkle with salt, weight down with a plate or bowl and let the eggplant drain for 30 minutes.
2). Heat 1 T. of the oil in a large,heavy skillet, or Dutch oven. Add the onions and peppers, and sauté until onions are translucent. Add the garlic and tomatoes. Cook the vegetables, stirring for about 3 minutes.
Transfer the mixture to a bowl, and wipe out the pan.
3). Heat another 1 T. of the olive oil inthe pan and sauté the zucchini for about 10 minutes. Add the zucchini to the vegetables in the bowl.
4). Rinse, drain and dry the eggplant withpaper towels. Add the remaining 2T. of olive oil to the pan, and sauté the eggplant for about 10 minutes.
5). Return the reserved vegetables to thepan and mix them well with the eggplant. Heat the ratatouille, and cook for about 5 more minutes.
Stir in the cumin, turmeric, coriander, salt, pepper, cayenne, and parsley.
Simmer for another 5 minutes. Enjoy on top of whole-wheat pasta or as a side dish.
This is a lovely summer dish when the farmers markets have an abundance of zucchini and eggplant! It's so versitile and gets better after it sits in the frig and the flavors meld! This is the quintessential Mediterranean diet dish!!
Jane Brody Good Food Book