Julia Child's Classic Ratatouille

Ratatouille is a traditional French Provencal stewed vegetable dish, originating in Nice, France. It is usually served as a side dish, but also may be served as a meal on its own accompanied by rice or bread.

While there are endless recipes and variations for ratatouille, we are going to pay homage the Queen of French cooking Julia Child. The recipe that follows is an adaptation of her classic and timeless recipe as it appeared in Julia's original cookbook - Mastering the Art of French Cooking.

Ingredients:

• 1/2 lb eggplant
• 1/2lb. zucchini
• 1 tsp. salt, plus more to taste
• 6 to 7 tbsp. olive oil, divided
• 1/2lb. yellow onions, thinly sliced
• 1 to 2 green bell peppers, seeded and sliced
• 2 garlic cloves, minced
• Freshly ground pepper
• 2 large, firm ripe tomatoes
• 3 tbsp. minced flat leaf parsley

Directions:

1. Peel the eggplant, cut off the stem and cut lengthwise into 3-by-1-by-1/2-inch slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic is fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.
   
   
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.
   
   
3. Cook onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.
   
   
4. Peel tomatoes while the onions and pepper cook by dipping in boiling water, then in ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into1/2-inch strips.
   
   
5. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.
   
   
6. Cover skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Uncover and baste tomatoes with cooking juices. Increase heat; boil until juice has almost evaporated, about 2 minutes.
   
   
7. Place a third of the tomato/onion mixture in a heavy Dutch oven or heavy casserole. Sprinkle with 1 tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Finish with remaining tomato mixture and parsley.
   
   
8. Cover and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasoning if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom. Serve hot, at room temperature or cold.