Forget the Meat Fridays #64

Ratatouille

This dish is a staple when fresh vegetable are in season.  You can also substitute red, yellow or orange bell pepper or add button mushrooms.

Ingredients

• 1 eggplant, unpeeled and cut into ½-inch cubes
• 2 tbsp. coarse sea salt
• 3 tbsp olive oil
• 1 large onion, sliced on the vertical in ¼-inch pieces
• 1 ½ tbsp. minced garlic
• 2 green bell peppers, cut into ½-inch squares
• 2 zucchini, quartered lengthwise and cut into ½-inch thick slices
• 1/3 dry white wine or vegetable stock
• 1 bay leaf
• 1 tsp. dried thyme leaves
• 1 can (28 oz) diced tomatoes, with juices
• Salt and freshly ground black pepper
• 2 tbsp. chopped fresh Italian parsley

Directions

1. In a colander over the sink, toss eggplant with salt. Let drain for 20 minutes, Rinse and pat dry.
2. In a large pot, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add the eggplant and cook, stirring occasionally, for 5 minutes. Add peppers and cook, stirring, for 1 minute.
3. Stir in zucchini, white wine, bay leaf, thyme and tomatoes and cook until small bubbles begin to form on the surface. Reduce heat to maintain a gentle simmer. Cover and cook, stirring occasionally, for 15 to 20 minutes or until eggplant is tender and mixture is thickened. Season with salt and pepper to taste. Discard bay leaf. Serve hot, let cool to room temperature or cover, chill and serve cold. Sprinkle with parsley before serving.

Bible Readings: Joshua 10-12, Luke 1:39-56