Julia Child's Ratatouille is a classic French dish perfect for a summer meal. The dish contains various vegetables, including tomatoes, eggplant, zucchini, and bell peppers. The vegetables are cooked in a tomato sauce, and the dish is served with bread or rice.
1lbRed Tomatoes (Ripe, firm, seeded, peeled, and juiced!)
6tablespoonsOlive Oil
2clovesGarlic (Mashed)
3tablespoonsParsley (Minced)
½teaspoonBlack Pepper
2teaspoonSalt
Instructions
Peel and cut the eggplant into lengthwise slices. Scrub the zucchini and cut it into pieces. Now slice green peppers and yellow onions and keep them aside.
Take ripe and firm red tomatoes, remove the seeds and squeeze them to draw juice from them.
Toss the chopped veggies in a bowl with one teaspoon of salt. Set them aside for 30 minutes.
In a skillet, sauté zucchini and eggplant until the vegetables are slightly browned.
Cook sliced pepper and chopped onions in olive oil for 10 minutes until they are tender. Add the minced garlic and sprinkle salt and pepper as per your taste.
Take the tomatoes and slice their pulp into 3/8-inch strips. Layer the tomatoes over cooked pepper and onions, and season them with salt and pepper.
Cover the skillet and let the veggies cook and boil until the tomatoes finish their juice.
Take a casserole and add 1/3 of the tomato mixture. Sprinkle it with freshly minced parsley.
Put half of the cooked zucchini and eggplant on top—layer the remaining tomatoes and parsley.
Put in the remaining veggies, and finish with the remaining tomatoes and parsley.
Cover the casserole, put it on low heat, and simmer for about 10 minutes.
Cook until all the juices evaporate. Avoid the vegetables getting scorched at the bottom of the casserole.