My Favorite Ratatouille

I make this so often in the summer that I almost forgot to include it in the post. I assume everyone made it I guess.

I have used this as a vegetable, salad and appetizer because it can be served warm, at room temperature or cold. Ratouille will keep in the refrigerator for a week. Gook luck with that one.

To serve as a vegetable I serve it warm with a light grating of Swiss Cheese, as a salad cold on a bed of shredded lettuce, or as an appetizer, cold or at room temperature with crackers, bagel chips or something similar.

My Favorite Ratatouille
depends on how you're serving it
print recipe

2 medium zucchini
1 medium eggplant
1/2 cup olive oil
3 tablespoons flour
1 large onion, sliced
2 cloves garlic, peeled and minced
salt and pepper to taste
2 green, yellow, or red bell peppers, seeded and cut in strips
5 ripe tomatoes, peeled and sliced
1 tablespoon capers (optional, but highly recommended)
fresh basil leaves for garnish

Cut the zucchini in 1/4-inch slices. Cut each slice in half. Peel the eggplant and cut in 1-inch cubes. Place the zucchini and eggplant in a bowl, sprinkle with salt and let stand 20 minutes to extract excess moisture. Wipe dry and sprinkle with flour.

Heat the oil in a skillet. Cook the onion and garlic just until limp and transparent. Add eggplant, zucchini, bell peppers, salt, and pepper. Cook, covered, over a very low flame, giving a stir every now and the, for 30 minutes.

Remove the cover, lay the tomatoes on top and cook an additional 10 minutes, uncovered. Sprinkle capers on top. garnish with a few fresh basil leaves. Serve warm, at room temperature, or cold.

Remember this will keep in the refrigerator for a week.