Ratatouille

This recipe is a requirement of late summer, when the zucchini and tomatoes are at their peak. It was first introduced to us by a dear friend, Hailey Liechty, and has since become a delicious summer tradition. This is the only reason that I plant eggplants in the garden.

1/2 cup olive oil
2 large onions, peeled and sliced
2 large garlic cloves, minced
1 medium eggplant, unpeeled and sliced
6 medium zucchini, unpeeled and sliced thick
2 bell peppers, seeded and chunked
2 tsp salt
1/2 cup minced parsley
4 carrots, peeled and sliced
4 celery stalks, sliced
10+ tomatoes, peeled and diced
1/2 tsp ground coriander
1 tsp dried thyme (I prefer fresh)
1/2 cup fresh, torn basil leaves
black pepper
sliced tomatoes (optional topping)

Heat 1/4 cup of the oil in a large fry pan over high heat. Add onions and garlic and cook, stirring, until onions are soft but not browned. Stir in eggplant, zucchini, peppers, salt, basil, and parsley; add a little more oil as needed to prevent sticking. Cover pan and cook over medium heat for about 30 minutes, stirring occasionally. With a large spatula, turn the vegetables to help preserve their shape.
Add the tomatoes and stir to blend. Add more oil if veggies are sticking. Cover and cook for 15 minutes; stir occasionally. If mixture becomes soupy, remove cover. Garnish with tomato and parsley.
That's the end of the original recipe; however, we prefer to add Hailey's "very yummy topping" and bake the mixture in the oven. Simply layer the partially cooked vegetable mixture in a large, oven-proof casserole dish and spread the following mixture over the top:
4 ounces grated Parmesan cheese
4 ounces mozzarella cheese, grated
2 large eggs
Bake in a 350* oven for about 40 minutes, or until top is bubbly and golden.

Note: I love to double or even triple this recipe and freeze some for later in the season. If you choose this option,do not add the cheese topping; just freeze the vegetable mixture and add the cheese topping when it is thawed and served at a later date.