1. From: Favorites From Julia Child That Withstand the Test of Time:
(http://www.washingtonpost.com/wp-dyn/articles/A57749-2001Oct2_5.html)
Ratatouille (Eggplant Casserole With Tomatoes, Onions, Peppers and Zucchini)
A really good ratatouille is not one of the quicker dishes to make, as each element is cooked
separately before it is arranged in the casserole to partake of a brief communal simmer. This
recipe is the only one we know of that produces a ratatouille in which each vegetable retains its
own shape and character. Happily a ratatouille may be cooked completely the day before it is to
be served, and it seems to gain in flavor when reheated.
For 6 to 8 people
1/2 pound eggplant
1/2 pound zucchini
A 3-quart, porcelain or stainless-steel mixing bowl
1 teaspoon salt
A 10- to 12-inch enameled skillet
4 tablespoons olive oil, more if needed
1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers
2 to 3 tablespoons olive oil, if necessary
2 cloves mashed garlic
Salt and pepper to taste
1 pound firm, ripe, red tomatoes, peeled, seeded and juiced (makes 1 1/2 cups pulp)
Salt and pepper
A 2 1/2 quart fireproof casserole about 2 1/2 inches deep
3 tablespoons minced parsley
Salt and pepper
Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long and 1 inch
wide. Scrub the zucchini, slice off the two ends and cut the zucchini into slices about the same
size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30
minutes. Drain. Dry each slice in a towel.
One layer at a time, saute the eggplant and then the zucchini in hot olive oil in the skillet for
about a minute on each side to brown very lightly. Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until
tender but not browned. Stir in the garlic and season to taste.
Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt
and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun
to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several
minutes, until juice has almost entirely evaporated.
Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1
tablespoon of the parsley. Arrange half of the eggplant and zucchini on top, then half the
remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the
remaining tomatoes and parsley.
Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste

2. with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered
for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful
or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom
of the casserole.
Set aside uncovered. Reheat slowly at serving time or serve cold. Per serving (based on 6): 116
calories, 2 gm protein, 13 gm carbohydrates, 7 gm fat, 0 mg cholesterol, 1 gm saturated fat, 135
mg sodium, 4 gm dietary fiber