This recipe comes from NYT food writer Mark Bittman. Unlike so many ratatouille recipes, it doesn't take all afternoon to cook. Great over pasta or rice.
- 1 large or 2 medium eggplants try the Japanese variety
- 1/3 to 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 medium zucchini roughly chopped
- 1 medium onion roughly chopped
- 1 Tbs. fresh thyme leaves chopped
- 1 Tbs. minced garlic
- 2 medium tomatoes or 3 canned plum tomatoes, drained, roughly chopped
- 1/2 cup minced fresh parsley or basil leaves for garnish.
- Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.
- Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
- Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes.
- Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.