Alyce’s Ratatouille with Green and Red Bell Peppers

Give yourself 1.5 – 2 hours. While this cooks quickly, the chopping takes time. This recipe originally blogged in 2012; I’ve changed a few things for this version. If you’re in a hurry, you can pan sauté the eggplant at the beginning, remove it to a bowl, follow the rest of the recipe, and add the eggplant back in for the last 15 minutes. Makes 2 ½ - 3 quarts

Ingredients

1/4 cup olive oil divided
3-4 Japanese eggplant (skinny long oneor 2 medium globe eggplant cut into 1′′ cubes – peel larger eggplants
1 teaspoon salt divided
3 zucchini and 3 yellow squash cut into 1′′ cubes
1 each: red bell pepper and green bell pepper or yellow, cut into strips
2 large onions chopped
4 cloves garlic minced
1 cup each: chopped Italian (or curlparsley and chopped fresh basil
1/4 cup chopped fresh dill or 1 tablespoon dried dill
1 tablespoon dried oregano optional
28 ounce can Italian tomatoes drained (reserve juicor 1.5-2# fresh tomatoes, peeled and chopped*
3 ounces tomato paste store extra in a baggie in the freezer for next time
1 teaspoon granulated sugar or honey
Freshly ground black pepper to taste
1/4 teaspoon crushed red pepper optional (or to taste; be careful)

Instructions

Preheat oven to 350. Place chopped eggplant on a baking tray, sprinkle lightly with salt and let sit while the oven preheats. When the oven is hot, blot the eggplant lightly on both sides with paper towels and drizzle lightly with olive oil. Cover the tray with foil tightly and bake about 40 minutes or until the eggplant is tender. Remove from oven, remove foil, and set aside.
Meantime, in a large, deep skillet (or heavy soup pot), cook in the remaining oil the onions, peppers, and zucchini until they begin to soften, about 10 minutes. Add garlic, herbs, tomatoes, tomato paste, and sugar. Season with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well, heat through and taste. Add crushed red pepper and taste again. Adjust seasoning if necessary.
Let simmer 15 -20 minutes over low heat. Add eggplant and warm through. Add some of the reserved tomato juice if the mixture becomes too thick and is sticking or if you’d like a looser consistency.
Serve as is (hot, warm or cold), with Parmesan, over pasta, beneath fish or chicken, or in an omelet. A big bowl of this and a hunk of bread folks can tear and dip into it is perfect August food.
Store tightly covered in fridge 2-3 days or freeze for 3-6 months, well-wrapped.

Notes

*To peel fresh tomatoes, cut an X in the bottom and top. Plunge into boiling water for a minute or two. Pull out, let cool briefly ‘til you can handle them without being burned, and peel off skins using a small sharp knife or your fingers. Chop coarsely before adding to ratatouille.