Classic Ratatouille

Ingredients

• About ½ cup olive oil
• 1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
• 3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
• 12 ounces onions (2-3 depending on size), cut into 1-inch cubes
• 1 pound green bell peppers (2–3,) washed, seeded, and cut into 1-inch squares (about 3 cups)
• 4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
• 5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
• ½ cup water
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper

Instructions

1. 1
   Heat ¼ cup of the oil in one or, better, two large skillets.
2. 2
   First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)
3. 3
   Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
4. 4
   Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
5. 5
   Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
6. 6
   Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
7. 7
   Let the ratatouille rest for at least 30 minutes before serving.