Peel, Slice and salt to get rid of excess moisture:
2 1/2 cups diced eggplant
Put in a deep skillet:
1/3 cup olive oil
Saute until golden:
¾ cup thinly sliced onions (red or yellow)
2 cloves garlic
4 thinly sliced green peppers
3 cups zucchini, cut into cubes
2 cups chopped tomatoes
Add the drained eggplant.
Sprinkle the mixture with:
½ teaspoon oregano and 1 teaspoon basil
Simmer covered over low heat about 45 minutes.
Uncover and continue to heat 15 minutes longer to reduce the mount of liquid
Salt and fresh pepper
Serve hot or cold with sour cream.
Ratatouille was always a dish we made for New Year’s Eve and ate it along with cheese fondue. It was a perfect match. I recommend it. I have also had it with lamb chops and mashed potatoes and it is delicious.