I make this so often in the summer that I almost forgot to include it in the post. I assume everyone made it I guess.
I have used this as a vegetable, salad and appetizer because it can be served warm, at room temperature or cold. Ratouille will keep in the refrigerator for a week. Gook luck with that one.
To serve as a vegetable I serve it warm with a light grating of Swiss Cheese, as a salad cold on a bed of shredded lettuce, or as an appetizer, cold or at room temperature with crackers, bagel chips or something similar.
My Favorite Ratatouille
depends on how you're serving it
2 medium zucchini
1 medium eggplant
1/2 cup olive oil
3 tablespoons floor
1 large onion, sliced
2 cloves of garlic, peeled and minced
salt and pepper to taste
2 green, yellow, or red bell peppers, seeded and cut in strips
5 ripe tomatoes, peeled and sliced
1 tablespoons capers (optional, but add lots of flavor)
fresh basil leaves for garnish
Cut the zucchini in 1/4-inch slices. Cut each slice in half. Peel the eggplant and cut in 1-inch cubes. Place the zucchini and eggplant in a bowl, sprinkle with salt and let stand 20 minutes to extract excess moisture. Wipe dry and sprinkle with flour.
Heat the oil in a skillet. Cook the onion and garlic just until limp and transparent. Add eggplant, zucchini, bell peppers, salt, and pepper. Cook, covered, over a very low flame, giving a stir every now and then, for 30 minutes.
Remove the cover, lay the tomatoes on top and cook an additional 10 minutes, uncovered. Sprinkle capers on top. Garnish with a few basil leaves. Serve warm at room temperature, or cold.
Ratatouille will keep in the refrigerator for a week.