Bill's RecipesRatatouille1 tablespoon olive oil1 medium onion, chopped 1 clove garlic, minced 1 medium eggplant, about 1 pound, peeled, cut into 1-inch cubes 2 medium zucchini, sliced ½ inch thick 1 - 28oz can diced tomatoes 1 teaspoon dry basil 2-4 sliced tomatoes and parsley sprigs as a garnish (optional) 1 teaspoon salt ½ teaspoon oregano crushed red pepper (ground w/ pestle) to taste 1 teaspoon onion powder (optional) Salt heavily cut-up eggplant, drain in colander for minimum of 30 min. Rinse and pat dry In a wide frying pan over low heat, combine oil, onion, garlic. Cook, stirring, until soft, five to ten minutes. Add zucchini, cook covered for ten minutes. Add eggplant, canned tomatoes (set aside their liquid and add small amounts while cooking you if prefer a more liquid dish) and the rest of the spices. Bring to a boil, reduce heat, cover, and simmer until eggplant is very soft when pressed (about thirty-five minutes). Stir occasionally. Uncover and boil rapidly until most of the liquid has evaporated. Season with salt to taste. Serve hot or at room temperature. If it's made ahead, cool, cover and refrigerate for up to a week. Garnish with parsley. Serve with grated hard cheese. Serves 4 to 6. Variations: Add ½ bell pepper with eggplant. Add some okra.
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