Ratatouille

Eggplant, skin in sliced 1/4 inch thick (if not a japanese eggplant and have to use large cut into pieces)
Zucchini, slice crosswise 1/4 inch rounds
1 each red and yellow pepper
spanish onion sliced
1 large can tomatoes (or 1 lb. fresh peeled, seeded & diced)
capers (optional)
parsley, chopped
basil, chopped
2 cloves garlic, minced
olive oil
red wine vinegar
salt & pepper

Pre-heat oven to 400 degrees.  Lightly salt and pepper zucchini and eggplant and toss with olive oil in a bowl.  Arrange on a single layer cookie sheet (can line with parchment paper if desired) and bake for 30 - 40 minutes until softened.

Scorch peppers over open flame until skin is blistered (can do on grill, over gas burner or in broiler).  Put in bowl, cover with saran wrap to steam for a few minutes.  Peel  seed peppers, cut in 1/4 inch strips.

Saute onion in olive oil over medium heat until softened and just beginning to colour.  Add peppers to onion, saute until browned.  Add vinegar, cook for 1 - 2 minutes.  Add eggplant, zucchini, tomatoes and garlic to vegetables.  Stire gently.  Add herbs and capers and adjust seasoning.  Serve hot or cold.

This can be served in a bowl on its own, or over pasta or rice.

[energy_train]

I had this for the first time last night at a mediterranian restaurant. It was really good.  I will definately try this at home! Thanks!

[Thypatient]

Sounds fantastics!

[TrudieC]

Just bumping this up.  With the harvest in full swing all the ingredients are plentiful right now.  I think I'll make some and can it this weekend!

[swampcritter]

Ratatouille is also a word that shows up in spelling competitions.

Who ever thought, you can eat and learn to spell at the same time.

[TrudieC]

Since we are talking about capers I thought I'd bump this up.  The capers do make this even better.