Ratatouille

Since my last posting (yesterday) we have received over 12 inches of snow. It was tough going on the roads around town this morning. Many people in the ditches along the freeway. I was wondering, who do you call when you are really stuck like that? 911? A tow truck? I was just very happy to be back home safe and sound from our adventure to the dentist. I am happy to report zero cavities for the whole family. Good job! Now, on to this evening's dinner. I have never made ratatouille before, but I had a sample at work one recent evening and I decided to put it on the menu immediately. This is a large recipe, fit for a crowd. Cut it in half if you prefer or make the whole batch and freeze some, that's what I am doing. There is quite a bit of chopping involved here. I did most of the work a day ahead, so putting it together today is a charm. There are wonderful smells coming from my kitchen as I am writing this. Enjoy!

Ratatouille
2 cups high quality olive oil

4 small eggplants (about 4 pounds in all), cut into 1 1/2 inch cubes
2 t salt
1 1/2 pounds white onions (about 2 large), peeled and coarsely chopped
7 medium-size zucchini, washed, trimmed quartered length wise and cut into 2 inch strips
2 medium-sized red bell peppers, stemmed, seeded, and cut into 1/2-inch strips
2 medium-size green bell peppers, stemmed, seeded, and cut into 1/2-inch strips
2 T minced garlic
3 cans (16 ounces each) Italian plum tomatoes, drained
1 can (6 ounces) tomato paste
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup chopped fresh dill
2 T dried basil
2 T dried oregano
Freshly ground black pepper, to taste

Preheat the oven to 400 degrees.
Line a large roasting pan with aluminum foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with the salt, and toss well. Cover the pan tightly with foil and bake until the eggplant is done but not mushy, 35 minutes. Uncover and set aside.
In a large skillet or in 2 smaller skillets, heat the remaining oil. Saute the onions, zucchini, red and green peppers, and garlic over medium heat until wilted and lightly colored, about 20 minutes. Add the tomatoes, tomato paste, parsley, dill, basil, oregano, and black pepper. Simmer for 10 minutes, stirring occasionally.Add the eggplant and simmer for another 10 minutes. Taste and correct the seasoning. Serve hot or at room temperature.

(Recipe from The Silver palate Cookbook, Julee Rosso and Sheila Lukins)