Ratatouille (using lemon rind)
rec.food.recipes/Amanda/2000

Good, fresh ingredients are a must for this dish.

1 1/4 lbs. tomatoes, preferably plum tomatoes
1 lb. small zucchinis
1 lb. eggplant
1 lb. red and yellow peppers
8 oz. red onion, peeled and chopped fine
3 cloves of garlic
grated lemon rind from 1/2 to 2/3 of a lemon
1 tablespoon fresh basil, preferably the small leaf variety
1 teaspoon fresh thyme
approximately 2/3 cup olive oil
salt and pepper

Peel eggplant and cut into 1 inch chunks. Sprinkle lightly with salt and pepper and place in a colander to drain. Slice zucchini into 1 inch chunks. Set aside.

Core and remove seeds and membrane from the peppers. Slice into pieces approximately 1/2 inch by 2 inches.

Peel tomatoes (by immersing in boiling water for 10 seconds). Cut in half and remove seeds with a small spoon. If using plum tomatoes, cut each half into 4 pieces. If using regular tomatoes, cut into 1 inch chunks.

In a large skillet, heat 3 tablespoons olive oil. Cook the onions and peppers together over low heat for about 20 minutes; they should not brown. Set aside on a plate.

Wipe the eggplant dry. Heat 4 to 5 tablespoons olive oil in another large skillet, then cook the eggplant over high heat till brown on all sides. When cooked, let it drain again and catch the oil in a bowl.

Using the extra eggplant oil plus a little more, saute the zucchini, also over high heat till browned. Drain as well when done.

In a clean pan, cook the tomatoes with more fresh olive oil over high heat for 2 minutes. Sprinkle with garlic. Stir and cook another minute and set on a plate.

Mix all the vegetables together in an attractive, large, low sided dish. Serve warm or cold. Just prior to serving, season with salt, pepper, lemon rind, thyme and basil.