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Joe

REC: Ratatouille. The movie's getting great reviews, and so did this recipe last weekend

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Joined: Dec 14, 2005

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Posted to Thread #7091 at 3:21 pm on Jun 30, 2007

This is Julia's version. All the components are cooked separately so that they maintain their identity when combined.

RATATOUILLE

1 pound shiny, firm eggplant
Salt, as needed
1 pound zucchini
1/4 to 1/3 cup olive oil, as needed
Thyme, oregano, or a bottled herb blend
1 pound (3-1/2 cups sliced) onions
2 large garlic cloves, pureed
2 or 3 large green peppers (2 cups sliced)
3 cups tomato pulp (fresh tomatoes peeled, seeded, juiced; or, out of season, half fresh tomatoes and half drained and seeded canned plum tomatoes)

Wash but don't peel the eggplant. Remove the green caps and slice into 3/8-inch thick slices. Salt the slices lightly on each side and spread on paper towels. Scrub the zucchini and shave off the stem and bud ends. Cut into 2" lengths and cut those lengthwise into 3/8-inch slices. Salt the zucchini a for the eggplant. Let both vegetables stand for 20 minutes, then pat dry in paper towels

Preheat the oven to 400*F.

Arrange the eggplant on 2 oiled baking sheets and brush lightly with olive oil. Bake 15 to 20 minutes, until just tender. Don't overbake; the slices must hold their shape

Film a frying pan with olive oil, dry the zucchini slices, and brown lightly on each side. Remove to paper towels.

Add a little more oil to the pan and saute the onions until tender but not browned. Stir in the peppers and garlic; fold and toss over fairly high heat until tender. Set aside 1/2 cup of the tomatoes. Fold the rest into the onions and peppers; toss, adding salt and herbs to taste, until the tomatoes have rendered their juices; continue for several minutes until the juices have almost boiled off.

Lightly oil a 2-1/2 to 3-quart casserole. Set aside 4 of the best eggplant slices for decoration. Layer the vegetables in the casserole, beginning and ending with the onion-pepper-tomato mixture. Arrange the reserved tomato and eggplant decoratively over the top. Cover and bring to the simmer, either on top of the stove or in a 325*F oven. Once bubbling gently, uncover, tip the casserole and baste with the juices rendered. Repeat several times until the juices have almost evaporated.

Serve hot, warm or cold.

From THE WAY TO COOK by Julia Child.


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