I have to admit that I have never been a big fan of ratatouille. Maybe it's because my mom's version has capers in it. (No offense, Mom.) You see, I do not like olives AT ALL, and while I tolerate a caper here or there, they remind me of olives, and I think that made it less appealing. But when the garden provided a zucchini, eggplant, and tomatoes that needed to be used, it was all I could come up with on the spot, so I made some.
There are lots of recipes out there, many with peppers, and capers, and sauce or tomato paste, but I kept this very simple. It made enough for a side dish with dinner, and then was part of lunch for both of us for a couple of days.
Ratatouille My Way
one medium to large zucchini, sliced
one long, thin eggplant, sliced
three tomatoes, seeds removed and sliced
one onion, sliced
2 large cloves of garlic, minced
1/2 cup basil, minced
1/2 cup parsley, minced
1 Tablespoon fresh thyme, minced
Side note: Look at how pretty this variety of zucchini is when sliced, with it's little ridges. It has a really nice flavor, too. It's called Costata Romano.
Roast the eggplant and zucchini slices with a little olive oil in the oven at 450 for 20 minutes. Meanwhile, slice the onion and cook slowly over medium low for 15-20 minutes. Add the garlic and stir for one minute. Add the tomatoes and let them cook for 5 minutes. Add the eggplant and zucchini and herbs, and cook for about 5 minutes.
I prefer it served warm, with good bread, but you can also serve it at room temperature.
Happy Labor Day Weekend!