Mark Bittman’s Oven Baked Ratatouilli
This is a great recipe, especially this time of year when the produce is so wonderful. Fit as much as you can into your baking dish as there is shrinkage when you bake. It is also better the next day!
10 cloves garlic, peeled and sliced in half
2 large onions, thinly sliced
2 large eggplants, about 2 pounds total, sliced 1/2-inch thick and salted if time allows
4 red or yellow bell peppers, stemmed, peeled if desired, seeded and sliced into 3 or 4 pieces each
4 ripe red tomatoes, cored, skins and seeds removed and cut into thick slices
1 teaspoon fresh thyme, rosemary or savory leaves
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley, basil or chervil leaves for garnish
1/2 cup extra-virgin olive oil
WHAT YOU DO
Make a layer of onion, followed by one of eggplant, peppers, tomatoes, herbs, salt, pepper and garlic cloves. Repeat.
Drizzle the ratatouille with oil and place it in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender.
Garnish and serve, hot or at room temperature.
(I also make it with thin slices of zucchini cut length wise as an added layer)