- 3/4 pound(s) uncooked eggplant(s), chopped
- 1 tsp table salt
- 1 Tbsp olive oil
- 2 medium uncooked zucchini, chopped
- 1 medium sweet red pepper(s), seeded and chopped
- 1 medium uncooked onion(s), chopped
- 2 clove(s), medium garlic clove(s), crushed
- 1/4 cup(s) water
- 14 1/2 oz canned diced tomatoes
- 2 Tbsp basil, fresh, shredded
- 1/4 tsp black pepper, freshly ground
Put the eggplant in a colander in the sink and sprinkle with 3/4 teaspoon of the salt. Let stand 20 minutes, then rinse under cold water, and pat dry with paper towels.
Heat the oil in a large nonstick saucepan over medium-high heat. Add the eggplant, zucchini, bell pepper, onion, and garlic; cook, stirring constantly, about 1 minute; then add the water. Reduce the heat and simmer, covered, shaking the pan occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomatoes, basil, pepper, and the remaining 1/4 teaspoon salt; simmer, uncovered, until the liquid is evaporated, about 25 minutes. Disgard the garlic. Let cool to room temperature before serving. Yields about 3/4 cup per serving.
- Eggplant, zucchini, bell pepper, onion, and tomatoes simmer with garlic and fresh basil, then the mixture is served at room temperature. This recipe can easily be doubled. Its flavor only improves with time. Salting and draining the eggplant extracts the bitter juices, which may affect the flavor of the dish. If you have any ratatouille left over, use it as a pasta sauce or an omelette filling. Ratatouille will keep in the refrigerator in an airtight container for up to 1 week.