Ratatouille

Not just the name of a great Disney cartoon, it is the name of one of the most classic Provincial dishes of fresh stewed vegetables. Ratatouille Nicoise is the full name and always includes eggplant, zucchini, tomatoes, garlic, bell peppers and Herbs de Provence. There are millions of recipes but traditionally each of the components are cooked separately and then tossed together, like most traditional French dishes, the layering of flavors in the simplest of forms is always the best.

 

1 large eggplant
3 medium size zucchini 
4 large firm tomatoes
1/2 lb yellow onions
2 garlic cloves
5 tablespoons olive oil

3 tb parsley

2 teaspoons Herbs de Provence
Salt and pepper

Peel and cut the eggplant into 3 inches long slices. Cut the zucchini into slices but don't peel. Place those vegetables in a bowl, cover with water and let rest for 30 minutes. Drain Sauté the eggplant and zucchini with olive oil in a skillet. One minute on each side. Set aside.

Cook the onions with olive oil in the same skillet for 10 minutes over moderate heat. Stir in the garlic and add salt and pepper.

Peel the tomatoes and boil for 30 seconds. Cut into slices. Lay them over the onions in the skillet. Cover and cook over low heat for 5 minutes. Uncover. Pour the juice from the the skillet over the tomatoes. Raise heat and boil for several minutes until juice has almost entirely evaporated.

Put a third of the tomatoes mixture in the bottom of a casserole. Sprinkle with 1 tablespoon of parsley. Then put half of the eggplant and zucchini. Then the second third of tomatoes. Sprinkle with 1 tablespoon of parsley and herbs de provence Put the remaining eggplant and zucchini, then the tomatoes and sprinkle with 1 tablespoon of parsley and herbs de provence

Cover and simmer over low heat for 10 minutes. Uncover, pour the juice over the vegetables. Add salt and pepper if needed. Raise heat to moderate and cook uncovered for 15 minutes. Pour the juice during the process several times over the vegetables.