Eggplant Ratatouille With Black Pepper
|Olive oil||7 1⁄3 Tablespoon (1/3 cup plus 2 tablespoons)|
|Onions||2 Medium, thinly sliced|
|Garlic||2 Clove (10 gm)|
|Canned peeled tomatoes||28 Ounce (1 can, with juice)|
|Bell peppers||4 , julienned|
|Freshly ground black pepper||To Taste|
|Eggplant||1 Large, peeled and diced|
|Zucchini||3 Medium, cut into 1/2 inch slices|
Heat a large, deep skillet over medium heat.
Add 1/3 cup of the oil and the onion.
Saute until translucent.
Add the garlic and cook for 1 more minute.
Remove onion and garlic from the pan and set aside.
Quarter the tomatoes, reserving any juice.
Layer the bottom of the skillet with the peppers, salt and pepper, and 1/4 of the onion-garlic mixture.
Then layer with the eggplant, more salt and pepper, and another 1/4 of the onion garlic mixture.
Repeat the layers using the zucchini, then the tomatoes in place of the eggplant and finally topping with the remaining onion garlic mixture.
Pour in the reserved tomato juice and top with remaining 2 tablespoons of oil.
Cover and simmer over very low heat for 35 to 40 minutes.
Uncover and cook an additional 10 minutes to reduce the liquid.