Recipe: Baked Ratatouille (without zucchini)

Baked Ratatouille
Source: Carol Cutler
From: The Six-Minute Souffle and other Culinary Delights
Servings: 6

Can be made ahead; bakes 4-5 hours at 275

1 1/2 lbs eggplant -- sliced 1/4-inch thick
1 large green pepper -- sliced 1/4-inch thick
1 large onion -- thinly sliced
28 ozs canned tomatoes
2 tsp garlic salt
1/4 cup olive oil

Preheat oven to 300.

In a heavy casserole, make a solid layer of the eggplant and sprinkle generously with garlic salt

Add separate layers of onion and green pepper. Press down to compact.

Pour the juice from the canned tomatoes over the vegetables. Crush the tomatoes with your hands and make a layer of the pulp.

Dribble the olive oil over the surface and place in the preheated oven.

Immediately reduce the heat to 275.

Bake uncovered for 4-5 hours, basting occasionally to blend the flavors.

NOTES: Can be made in advance and reheated at 300 for 20 minutes.

Freezes well.