Lulu's ratatouille

July 18, 2007

Serves 6

If the grill is on, cook the red peppers until they are charred all over, then peel them. Otherwise, slide them under a broiler to roast them before peeling.

8	tablespoons olive oil
2	large sweet onions, halved and thinly sliced
1	teaspoon salt, or to taste
3	cloves garlic, thinly sliced
1	pound small zucchini (about 4), quartered lengthwise and sliced 3/4-inch thick
1	pound small eggplant (about 2), unpeeled, cut into 3/4-inch cubes
1	pound ripe tomatoes (about 3), peeled, seeded, and chopped
3	large red bell peppers grilled, peeled, seeded, and cut into narrow strips, juices reserved
2	sprigs fresh thyme
1	cup black olives, pitted and chopped
	Large handful fresh basil leaves, chopped
	Extra olive oil (for sprinkling)
	Black pepper, to taste

1. In a large wide flameproof casserole, heat 3 tablespoons of the olive oil until warm. Add the onions and cover the pan. Cook over very low heat, stirring occasionally, for 30 minutes or until they are melting and simmering in their own juices. Remove the lid, turn up the hea t slightly, and cook, stirring often, for 15 minutes or until the juices evaporate and the onions are lightly browned. Add Notes: the salt, garlic, and zucchini and continue cooking, stirring occasionally, for 5 minutes.

2. Meanwhile, in a large skillet, heat 4 tablespoons of the olive oil. Add the eggplant and a pinch of salt. Cook, tossing and turning the pieces, for 5 minutes or until they are softened. Add the eggplant to the onion mixture.

3. Add 1 tablespoon of the olive oil to the skillet if the pan is nearly dry. Turn the heat to high. Add the tomatoes and a pinch of salt. Cook, shaking the pan and tossing constantly, until the tomatoes release their liquid and then it evaporates. Remove the pan from the heat before the tomatoes begin to disintegrate.

4. Add the tomatoes to the onion mixture with the roasted peppers and their juices, and the thyme. Adjust the heat so the mixture maintains a simmer. Cook, uncovered, for about 1 hour, stirring the pan gently. Lower the heat as the liquid reduces, and cook until almost all of the excess liquid has evaporated and the vegetables are coated in a syrupy sauce.

5. Remove the pan from the heat. Discard the thyme. Add the olives, basil, olive oil, and black pepper. Taste for seasoning and add more salt, if you like. Serve warm or at room temperature with grilled crusty bread. Adapted from "Lulu's Provencal Table"