Tomato Eggplant Ratatouille
|Green peppers||3 , cut into strips|
|Olive oil||4 Tablespoon|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), crushed (Large Ones)|
|Ground black pepper||To Taste|
|Parsley sprigs||3 , chopped|
|Grated parmesan cheese||2 Tablespoon|
lengthwise and slice.
Scrub zucchini thoroughly and cut into 1/4 inch (1/2 centimeter) slices.
Lightly salt the eggplant and zucchini slices, arrange them in layers in bowl and weigh down with a heavy plate or platter.
Let stand about 30 minutes, then dry slices on absorbent paper.
Peel and coarsely chop (or quarter) tomatoes.
Heat some of the oil in a large skillet or heatproof casserole; add onion, garlic, salt and black pepper.
Cook 3 to 5 minutes over high heat.
Add sliced eggplant and zucchini and cook 2 or 3 minutes longer, adding more oil as needed.
Add tomatoes and season to taste with salt and pepper; add bay leaf and parsley.
Cover tightly and cook until vegetables are just tender (not mushy).
Sprinkle generously with grated cheese.
Dot with butter and place under broiler heat a few minutes until top is lightly browned.