February 11, 2016
Ratatouille is a dish of stewed vegetables, which can be served in a casserole type form. There are a couple of ways of making it, the way we made it was by layering it and baking it.
Peel the eggplant and cut into cubes. Store in salted cold water, to keep it fresh. Then, in a large frying pan or wok, heat the olive oil over medium heat. Add in the peppers and onions and cook until the onions are soft. Add in the minced garlic and cook for another minute. Then add in the eggplant, add salt and pepper, and saute until it is soft, stirring often. This will take 10 to 15 minutes. While this is cooking, preheat the oven to 350 F.
Once the eggplant is done, you can start layering. First, with a paper towel, coat the inside of your casserole dish with olive oil. Then, spread some of the eggplant mixture (about a third). Then add the tomatoes, then add the cucumbers. Then sprinkle the Parmesan cheese. Rinse and repeat, until you are out of eggplant or dish, whichever comes first.
Cook, covered, for 30 minutes. Remove the lid for the last 15 minutes. Let it stand for a few minutes and serve.
Author of the image: jplahm