Late Summer

RATATOUILLE

1 large Eggplant, peeled and sliced lengthwise

4 onions, sliced

4 cloves garlic, sliced or chopped

2 zucchini cut lengthwise and sliced ½”thick

3-4 Tablespoons extra virgin olive oil

2 sweet red or green peppers, seeded and sliced

1 lb. tomatoes, canned or fresh, seeded, peeled and diced

1 Bay leaf

1 teaspoon fresh thyme

1 tablespoon fresh basil, chopped

sea salt and freshly ground pepper, to taste

serves 6

1. Heat oven to 350 degrees.  Oil a cookie sheet and place eggplant, inside down, on the sheet and bake for about 20 minutes or until soft.  Prepare other vegetables.
2. Heat oil over medium-low heat in a heavy-bottomed, preferably earthenware, casserole or a sauté pan and gently sauté onions and garlic until onion is tender.  Add sweet peppers and sauté for a few minutes.  Add zucchini and sauté a few minutes until soft.
3. Add tomatoes and herbs, stir together, then place in a casserole.
4. Remove eggplant from oven, let cool a few minutes then dice.  Add to the casserole and stir everything together.
5. Put casserole in the oven and bake, covered for 30 minutes.  Remove cover and bake another 20 minutes.
6. Add salt to taste and plenty of freshly ground pepper.  You may also want to add more herbs or a bit of cayenne pepper.
7. Serve hot or cold.  Top with goat cheese or parmesan.  Serve over rice or polenta or even in a sandwich.  It is even better the next day reheated.

Variations;

Roast or sauté each vegetable individually, put them all together in a casserole or Dutch-oven and bake for 45 minutes.