Ratatouille Recipe

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• 1 each small eggplant (peeled)
  Ingredient note

  Source: 1 small eggplant (peeled)
• 1 each large zucchini
  Ingredient note

  Source: 1 large zucchini
• 1 each large yellow squash (optional)
  Ingredient note

  Source: 1 large yellow squash (optional)
• 1 teaspoon + As Needed salt
  Ingredient note

  Source: 1 teaspoon salt; Source seasoning: Salt and pepper to taste
• 3 tablespoons olive oil (separated)
  Ingredient note

  Source: 3 tablespoons olive oil (separated)
• 1 each medium onion (chopped)
  Ingredient note

  Source: 1 medium onion (chopped)
• 1 each small green pepper (chopped you can use hotter peppers, if desired)
  Ingredient note

  Source: 1 small green pepper (chopped you can use hotter peppers, if desired)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 pound crushed tomatoes (or use equivalent fresh)
  Ingredient note

  Source: 1 pound crushed tomatoes (or use equivalent fresh)
• ¼ cup chopped parsley
  Ingredient note

  Source: ¼ cup chopped parsley
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper to taste

1. Slice the eggplant, zucchini, and yellow squash (if using) into ¼ inch slices. Sprinkle with salt and set them into a colander for 30 minutes to drain their moisture. Dry with paper towels.
2. Heat 2 tablespoons olive oil in a large pan to medium heat and sauté the eggplant 1 minute per side to lightly brown. Remove eggplant to a plate.
3. Sauté the zucchini the same way, then the squash, one layer at a time, until all of the vegetables are lightly browned. Set aside to a plate.
4. In the same pan, heat 1 tablespoon olive oil to medium heat and add the onion and peppers. Cook for 5 minutes to soften.
5. Add the garlic, salt and pepper, and cook for 1 minute.
6. Add the tomatoes and cook, covered, for 5 minutes. Remove the cover and simmer 10 more minutes to thicken. Remove from heat temporarily.
7. Arrange the sliced vegetables evenly in a layer onto the pan (you can do a simple layer, or do a spiral like Remy made famous in “Ratatouille” the movie). Sprinkle with parsley.
8. Return the pan to low heat and cover. Cook for 10 minutes.
9. Remove the cover and bring the heat up to medium. Cook another 15 minutes, uncovered, or until the juices have reduced and the vegetables are softened through to your liking. Be careful not to scorch the bottom layer.
10. Serve warm as desired, or chill and serve cold.