Juilia's Ratatouille

"Ratatouille perfumes the kitchen with the essence of Provence" - Julia Child

Recipe number eleven for the JC100 Julia Child blogger event did just that to my kitchen! I do not speak french, but I am actually hearing somewhat of an Inspector Clouseau type French accent in my head as I'm cooking these delicious dishes! I am channeling Julia's voice as well... it is very entertaining.  The method for cooking this dish involves cooking each of the components separately. In the end, all of the flavors blend perfectly while bringing out the best of each vegetable. I replaced parsley for thyme, and green pepper for red. This recipe is a must for using up those fresh summer veggies! I created a ratatouille pocket with some whole wheat pita bread for a nice, light lunch. Once this dish is chilled and reheated, it tastes even better! Try using different veggies, and keep it simple. The tomato mixture will compliment just about any vegetable, and the dish makes a nice side for any meal.

Ingredients

1 eggplant, peeled and sliced
1 zucchini, peeled and sliced
1 onion, julienned
1 red pepper, julienned
2 cloves garlic, minced
2 tomatoes
~1 tablespoon thyme
olive oil
salt and pepper

Add eggplant and zucchini slices to a large bowl and sprinkle with salt. Let sit for 30 minutes to let the water sweat out the slices. Pat dry with paper towels. Next, add about three tablespoons of olive oil to a skillet and saute in one even layer, the eggplant and zucchini slices for one minute on each side. They should be a little golden in color. If not, turn up the heat a little. Set aside. Saute onions and pepper for a few minutes (not until brown). Add in garlic. Layer tomato slices in an even layer on top of the onion and peppers. Cover and let cook for about 15minutes. Layer tomato mixture on the bottom of a casserole dish (or in the skillet used for cooking) with some thyme. Add a layer of eggplant and zucchini slices, followed by tomato mixture with thyme. Simmer for about 15-20 minutes. Enjoy!

Bon Appétit!

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.