Ratatouille
1 small eggplant1/4 cup olive oil
pepper
4 tomatoes, chopped
2 small zucchini
1 medium onion, sliced
1/4 cup parsley, minced
2 cloves garlic, minced
1 green pepper, sliced
Peel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30 minutes while you prepare other veggies. The drain the eggplant, dry on towel, cut slices into quarters. Heat half the oil, fry the eggplant and remove. Add remaining oil, fry garlic, onions and peppers until softened. Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take cover off, raise heat, cook 5 minutes more without cover. Stir in minced parsley. Arrange a layer of tomato mixture on the bottom of a 2 quart casserole dish. Cover with a layer of sliced zucchini, and half the eggplant. Put half of the rest of the tomatoes on, then the remaining eggplant and the rest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutes at 350F.
From The New Farm Vegetarian Cookbook
