This is healthy and delicious version of a french classic. It makes a great side dish and is quick and easy. Leftovers can be stirred into pasta for another meal so that you can cook once but eat twice. The traditional method is a vegetable stew that is made on the stove top. It's not complicated but I prefer to make this in the oven. I like that I can prepare an accompanying dish at the same time that this is cooking in the oven. Also I prefer the use of olive oil instead of the butter called for in the traditional version.
Many recipes say that salting melongene (eggplant) before cooking makes it less bitter but I don't bother. I have never found eggplant to be a particularly bitter vegetable and the family never complains when I cook it. However I must warn you that I generally don't entertain complaints when I cook. If it's not charred beyond all recognition, it's considered edible. Furthermore, if you didn't stand around in a hot kitchen but sat in front of the television waiting for your dinner - you are not entitled to an opinion. Just kidding, everyone is entitled to an opinion. I run a very democratic houshold but trust me, under the aforementioned set of circumstances you are better off keeping your opinion to yourself!
This is one of those dishes where I don't use measured amounts of anything. I just toss stuff together until it looks to be enough. Feel free to use a little more or a little less - whatever.
Oven Roasted Ratatouille ( serves 6)
Ingredients
* 3 garlic cloves, peeled and minced
* 3/4 lb eggplant, cut in chunks
* 1/2 lb zucchini, cut into 1/2 inch rounds
* 1 lb plum tomato, seeded and cut into 4 wedges
* 1 sweet red pepper, cut in large strips
* 1 yellow sweet pepper, cut in large strips
* 2 tablespoons Herbes de Provence or Italian seasoning
* 2 tablespoons olive oil
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 yellow bepper, diced
* 2 small zucchini, diced
* 2 red onions, quartered
* 1-2 tablespoon olive oil
* 1-2 teaspoon Herbs de provence or mixed Italian herbs
# Place all vegetables and garlic in an ovenproof dish.
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2
Drizzle with olive oil and sprinkle herbes de provence or Italian seasoning. Mix well to coat vegetables.
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3
Bake at 400.c for approx 45 mins until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
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4
If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.
