Recipe: Classic Ratatouille (Julia Child, 1970)

CLASSIC RATATOUILLE

1/2 pound eggplant
1/2 pound zucchini
1 teaspoon salt
4 tablespoons olive oil (not extra-virgin)
1/2 pound yellow onions, thinly sliced
2 green bell peppers, sliced
2 to 3 tablespoons olive oil, if necessary
2 cloves garlic, mashed
1 pound firm, ripe red tomatoes, peeled, seed and juiced
3 tablespoons minced parsley
Salt and pepper

Peel eggplant and cut into lengthwise slices 3/8-inch thick, about 3 inches long and 1 inch wide. Scrub zucchini, slice off two ends, and cut into slices about same size as eggplant. Place vegetables in bowl and toss with salt. Let stand 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, saute ggplant, and then zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.

In same skillet, cook onions and peppers in olive oil for about 10 minutes, or until tender but not browned. Stir in garlic and season with salt and pepper to taste.

Slice tomatoes into 3/8-inch strips. Lay them over onions and peppers. Season with salt and pepper. Cover skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste tomatoes with juices, raise heat and boil several minutes, until juice has almost entirely evaporated.

Place 1/3 tomato mixture in bottom of 2 1/2-quart casserole (2 1/2 inches deep) and sprinkle over it 1 tablespoon parsley. Arrange half eggplant and zucchini on top, then half remaining tomatoes and parsley. Put rest of eggplant and zucchini on top and finish with remaining tomatoes and parsley.

Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary.

Raise heat slightly and cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of heat; do not let vegetables scorch.

Set aside uncovered. Reheat slowly at serving time, or serve cold.

Makes 6 to 8 servings
Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck, Vol. 1, 1970