Instructions:

Yield: 6 servings

1/2 lb Egplant
1/2 lb Zucchini
1 tsp Salt
3 tbsp Olive oil
1/2 lb Onions, thinly sliced
2 ea Green peppers, sliced
2 ea Cloves garlic, mashed
3 tbsp Olive oil
Salt & pepper to taste
1 lb Ripe tomatoes
Salt & pepper
3 tbsp Parsley

Peel the eggplants and wipe the zucchinis. Remove the ends then cut into 3/8" (1cm) thick slices. The slices should be taken engthwise and end up about 1" by 3" (2.5 x 8 cms). Place the vegetables in a bowl and toss with the salt - you can use a little more if you feel like it. Turn into a colander and layer evenly placing a weighted plate on top. Leave 30 minutes to drain.

Peel the tomatoes and halve them across. Squeeze each half to push out the pips, and then put them cut side up in a rack or colander. Sprinkle with salt and then turn over. Sprinkle again and leave for about half an hour. Slice them into 1/2" (1cm) strips, removing the stems if tough. Leave aside until ready to use.

Peel and slice the onion thinly, core the green peppers and slice them, crush the garlic. Chop the parsley.

Put the olive oil in a large frying pan. While it is heating, dry the eggplants and zucchinis carefully with paper towels. A layer at a time and starting with the zucchinis, fry them and the eggplants on both sides until lightly browned - about a minute a side. When fried, keep on a plate until needed. Add more oil if needed.

When all are fried, sweat onions with the peppers and the garlic in the remaining oil in the same pan, adding further oil at the beginning if needed. Cover the pan and cook about 10 minutes until the vegetables are tender but not browned. Season to taste.

Now layer the tomatoes on top of the onion pepper mixture, and season with salt and pepper. Cover and simmer 5 minutes or until the 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.

Take a large fireproof casserole, and in the bottom, put 1/3 of the tomato mixture. Sprinkle over it 1/3 of the parsley, then layer half of the eggplants and zucchinis. Repeat with a second 1/3 of the tomato mixture, a second third of parsley and the remaining eggplants and zucchinis. Now cover with the remaining tomato mixture and parsley. Cover the casserole and simmer over low heat for 10 minutes. Correct seasoning, if needed. Raise heat slightly and cook uncovered for about 15 minutes longer, basting several times until the juices have evaporated, leaving a few spoonfuls of flavoured olive oil. Be careful of the heat, do not let the vegetables scorch in the bottom of the casserole.

Either serve, or leave to cool. Ratatouille may be served cold or warm as a starter, or warm as an accompaniment to meat courses. If wanted warm, reheat gently just before serving time, taking care not to burn the vegetables.

Don't be put off by the length of this recipe. It IS a fiddle, but the result is simply superlative. We often make the dish in double quantities or more and sterilise in jars.