Ratatouille

Ratatouille

Ingredients:
1 large or 2 small eggplants, unpeeled and thinly sliced
1/2 cup olive oil
2 medium onions thinly sliced
2 cloves of garlic thinly sliced
4 or 5 small or 2 large zucchini thinly sliced
1 red or green pepper thinly sliced
4 to 5 tomatoes, peeled, seeded and chopped or a 29 oz. can Italian plum tomatoes, drained
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. or more basil
1/2 tsp ground coriander

Directions:
Salt the eggplant and leave for 1 hour. Rinse and press.
Heat the oil in a large shallow pan which has a cover.
Add the onion and saute until just soft and
wilted.
Add the garlic, the drained and pressed eggplant and the zucchini. Mix well together and cook over medium heat for 5 minutes.
Add the red or green pepper and mix with the cooked vegetables.
Cover and cook for 15 minutes, removing the cover once or twice to stir the mixture.
Add the tomatoes and mix in.
Simmer uncovered for 45 minutes to 1 hour, or until veggies are well blended and cooked down slightly.
Add the salt, pepper, basil and coriander and cook for a few minutes longer.
Taste for seasoning.

(If the ratatouille is to be served cold, cool and chill and garnish with chopped parsley.

Variations:
Add sliced mushrooms during the last 10 minutes of cooking

For a cold ratatouille, add thinly sliced fennel with the red or green pepper.