Layered Ratatouille

My working recipe for ratatouille has always been the variant popularized by Julia Child, in which the vegetables are separately browned before being layered, lasagna style, into a casserole and briefly braised. A nice side effect of this method is that you a bit of a fond on the bottom of the pan, which you hoover up as you make the tomato sauce. It also makes a nicely slice-able end product.

I've made this dish often enough that I don't remember the exact recipe anymore, and was able to make it for Pacer (GA-ME 2006) and his sister Cari on a break from the Appalachian Trail in Washington, D.C. Wow, that was more than 4 years ago. Whoosh.

Anyway here we go.

2 medium sized eggplants, peeled, sliced into .5" rounds
3 good-size zucchini, ends removed, sliced into long strips.
4 or 6 nice yellow squash, sliced into rounds.
1 green bell pepper, seeded, halved
1 yellow bell pepper, seeded, halved
1 big yellow onion, peeled
8 roma tomatoes, stems cut out.
A handful basil
A handful parsley
6-12 cloves garlic, minced
Tbsp paprika
1 heaping tsp red pepper flakes
Some kosher salt
An awful lot of extra virgin olive oil
Medium sized casserole dish, 2.5 quarts, maybe a bit bigger.

Salt the eggplant rounds on both sides and lay out on a very thick layer of paper towels. Wait 30 minutes, then flip them, and wait another 30 minutes. They should be very limp, very meaty. Rinse any excess salt from the rounds and keep them handy. This is called purging the eggplant and it rids the berry of its nastier flavors. Try and pick boy eggplants and not girl eggplants. Boy eggplants have a round belly button, girls have an oval belly button. The boys have fewer seeds and are thus less bitter.

Get the sauce fixings ready while the hopefully boy eggplant is bring purged. I like to get the sauce components ready in the cuisinart because this is a time sucking recipe, and I don't want to give this recipe more time than it already demands. In your food processor, pulse the onion until very coarsely chopped, then add the bell peppers (seeded, please), pulse until they are coarsely chopped. Reserve in a separate bowl. Put the tomatoes in the food processor, whir until everything is smoothed out, reserve. Finally, whir the basil and the parsley until chopped, reserve.

In your biggest skillet, heat a couple of tablespoons of the extra virgin until shimmering on medium-high heat. Brown the eggplant, turning once. You might need to add more oil between batches, especially with the eggplant, because that stuff sucks up oil like nobody's business. If stuff starts turning black in the bottom of the pan drop the heat to medium. Reserve all those fine browned vegetables, eggplant in one bowl, squishes in another.

Now that you are done with the eggplant and squishes, add some more oil to the pan and throw in the onions and green peppers. Just a bit of salt to help them sweat, but be careful with the salt, as there's enough in the eggplant already. Cook on medium heat until everything is softened. Add the garlic and red pepper flakes, cook about 30 seconds. Add the tomato mixture, stir to loosen all brown bits from the bottom of the pan. If it doesn't look red enough add paprika. Cook this mixture down on medium heat until it is almost dry, like thick oatmeal. Add the chopped basil and parsley, then remove from the heat.

Heat the oven to 300.

In the casserole, put down a third of the tomato mixture, then a third of the eggplant, a third of the squishes. Repeat until all ingredients are used up.

Put in the oven for anywhere between 30 minutes to 1 hour. Watch the casserole carefully to make sure it doesn't scorch on the sides or on the top. Pull from the oven, allow to cool to just warm, then slice into rectangles and serve.

This dish gets much, much better when it is stored for a few days in the fridge. It is also surprisingly good cold, and works well as a pasta topping or savory crepe filling. It's also low-carb, and makes a good subsitiute for potatoes when you are serving roast beast of some form.