Tomato And Red Pepper Ratatouille
|Small eggplant||1 Pound|
|Zucchini||1 Pound (4 To 5 Medium Sized)|
|Onions||2 , halved and sliced|
|Green bell pepper||1 , seeded, cut into strips|
|Red bell pepper||1 , seeded, cut into strips|
|Tomatoes||4 Large, skinned and diced (About 4 Cups)|
|Vegetable oil/Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Dried marjoram||1 Teaspoon, crumbled|
|Freshly ground black pepper||1|
|Chopped fresh parsley||2 Tablespoon|
Cut unpeeled eggplant into 3/4-inch chunks.
Slice unpeeled zucchini into 1/2-inch slices.
Place both in colander and sprinkle with salt to draw out excess moisture.
Let stand at least 30 minutes while you prepare other vegetables.
Heat half the oil in large heavy skillet or flameproof casserole.
Add onion and peppers and cook, stirring often, until soft but not browned.
Scoop into a bowl.
Heat rest of oil in the same pan.
Press moisture out of eggplant and zucchini and add them to oil with garlic.
Cook and stir until they are beginning to soften, about 5 minutes.
Return onions and peppers to pan, add tomatoes and herbs.
Stir until tomatoes begin to cook, then season with salt and pepper to taste.
Lower heat, cover, and simmer until vegetables are tender but still shapely, 30 to 45 minutes.
Add parsley and serve hot or chill overnight and serve cold with lemon wedges and black olives.