Ratatouille Provencal

• Olive oil, extra virgin Mediterranean origin
• 2 eggplants, stripe peeled lengthwise & sliced 1/2″
• 2 large zucchini, sliced 1/2″
• 2 large green peppers cut into strips
• 1 large or 2 med onions, diced
• 4 huge ripe tomatoes, peeled & chopped, or 2 lg cans Hunts diced
• 2-4 cloves garlic
• Fistful of chopped Italian parsley
• Bay leaf, a little basil or thyme … fresh is best!
• Salt and a few grinds of pepper

Roast prepared eggplant & zucchini slices in oven at 400 degrees spread in 1 layer on cookie sheet lined with foil & oiled. Check and flip at 10minutes; they must just be a nice golden color. (Most recipes call for frying the slices in olive oil but I roast them dry which brings out the flavor more.)

Meanwhile heat olive oil in a large casserole. Cook onions and garlic few minutes, add green peppers & cook until softened a bit. Add peeled fresh tomatoes if you have them, or canned Hunts if you don’t. Simmer the whole 15 minutes or so until juices render.

Stir in chopped parsley.

Add roasted eggplant and zucchini slices, stirring gently.

Simmer covered 15 minutes, then uncovered until juices are as thick or thin as you  like.

Serve hot or cold, but best at room temperature the next day after flavors have settled themselves in. Lemon slices make a nice garnish.

Source: Jeanne Tifft