8ozeggplanthalf a medium eggplant or 1 Japanese eggplant
8ozzucchini or yellow sqaush
1large clove garlic
1small4 oz yellow onion, diced ½ inch
4tablespoonsextra virgin olive oil
Chopped fresh herbs, to taste such as thyme, basil or spearmint
Kosher salt and fresh ground black pepperto taste
Dried hot chilito taste (optional)
Instructions
Read the recipe before proceeding.
Mushrooms
Cut the mushrooms into ½ inch cubes. If you use baby bella mushrooms, trim the stems and cut them in half, or leave them whole if small. They should be bite-sized.
Peel the tomatoes
Bring a pot of water to a boil barely large enough to hold your tomatoes.
Scoring the bottom of each tomato with an X, then cut out the cores with a paring knife and discard.
Lower the tomatoes into boiling water for a few seconds until you can see the skin peeling back, then remove to a bowl to cool. Remove the skin, squeeze the seeds out into a strainer over a bowl, and chop the flesh into pieces. Combine the chopped tomatoes and their juice and reserve.
Bring the tomato water back to a boil, add the eggplant, turn the heat to medium and simmer for 1-2 minutes. Drain the eggplant and reserve.
Cooking the dish
Heat the oil in a large skillet over medium heat. It's better if the sides are at least a couple inches high to prevent tomato juice from spattering.
Add the mushrooms, increase the heat to medium-high and saute for 5 minutes, or until they've wilted. Add the onion and garlic, decrease the temperature to medium and cook a few minutes more. Add the zucchini.
Add the chopped peeled tomatoes and their juice, along with the thyme and bring the mixture to a simmer over medium heat. Season to taste with a pinch of salt and fresh ground black pepper.
Add the eggplant at the end
Cook the mushroom mixture until most of the liquid is evaporated and the vegetables are tender and completely cooked through. Add the eggplant, stir and heat through or cook more until you like the texture. If you want to use fresh basil or mint, stir them in now.
Double check the seasoning and adjust for salt, pepper and thyme until it tastes good to you, and serve. You can also serve the ratatouille at room temperature.
Notes
Using Canned Tomatoes
To use canned tomatoes, take one 15.5 oz can of whole peeled tomatoes and squeeze the seeds out, then chop and proceed according to the instructions.