Julia Child's Ratatouille

From: "Mastering The Art Of French Cooking"
Serves: 6-8
Per serving (based on 6): 116 cal., 2 gm protein, 13 gm carbs., 7 gm fat, 0 mg cholesterol, 1 gm saturated fat, 135 mg sodium, 4 gm fiber
Ratatouille perfumes the kitchen with the essence of Provence & is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast, pot-au-feu (boiled beef), broiled lamb, broiled or sauteed chicken. Equally good hot or cold, it also makes a fine accompaniment to cold meats, or may be served as a cold hors d'oeuvre.
A really good ratatouille is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer. This recipe is the only one we know of that produces a ratatouille in which each vegetable retains its own shape and character. Happily a ratatouille may be cooked completely the day before it is to be served, and it seems to gain in flavor when reheated.
Hardware Needed:

1. A 3-qt, porcelain or stainless-steel mixing bowl
2. A 10-12" enameled skillet
3. A 2 1/2 qt fireproof casserole ab 2 1/2 inches deep

Ingredients:

• 1/2 lb eggplant
• 1/2 lb zucchini
• 1/2 lb, ab 1 1/2 c, thinly sliced yellow onions
• 1 lb red tomatoes; peeled, seeded & juiced (makes ab 1 1/2 c pulp)
• 2, ab 1 c, sliced green bell peppers
• 7 Tbs olive oil, divided; more if necessary
• 2 cloves garlic; mashed
• 3 Tbs parsley, minced
• 1 tsp salt, plus more salt & pepper to taste

Directions:

1. Peel eggplant & slice lengthwise 3/8' thick x 3" long x 1" wide.
2. Scrub zucchini, slice off ends, & cut into slices ab the same size as the eggplant.
3. Place eggplant & zucchini into a bowl & toss with salt. Let stand 30 min, drain & dry ea slice in a towel.
4. One at a time, saute eggplant then zucchini in hot oil, ab 1 min on ea side to brown very lightly. Set aside.
5. Saute onions & peppers in oil ab 10 min, until tender but not browned.
6. Stir in garlic, salt & pepper to taste.
7. Slice tomato into 3/8" strips, lay over onions & peppers; salt & pepper to taste.
8. Cover skillet & cook over low ab 5 min, until tomatoes begun to render their juice.
9. Baste tomatoes with juices, raise heat & boil several min, until juice has almost entirely evaporated.
10. Layer 1/3 tomato mixture sprinkled with 1 Tbs parsley, half of eggplant & zucchini mix, repeat until gone.
11. Cover casserole & simmer over low heat 10 min.
12. Baste with rendered juices. Correct seasoning, if necessary.
13. Raise heat slightly & cook uncovered ab 5 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
14. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
15. Set aside uncovered. Reheat slowly at serving time or serve cold.