RATATOUILLE (Kyle and John)

Eggplant Casserole - with tomotoes, onions, peppers and zucchini for 6 - 8 people

1 lb. zucchini
1 lb. eggplant
a 3-quart, porcelain or stainless steel mixing bowl
1 tsp salt
A 10- to 12- inch enameled skillet
4 Tb olive oil, more if needed
1/2 lb. (about 1 1/2 cup) sliced green bell peppers
2 to 3 Tb olive oil if necessary
2 cloves garlic
Salt and pepper to taste
1 lb. firm, ripe, red tomatoes, peeled, seeded, and juiced
(makes 1 1/2 cups pulp)
a 2 1/2 quart fireproof casserole about 2 1/2 inches deep
3 Tb minced parsley

Peel the eggplant and cut lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini into slices about the same size as the eggplant slices. Place the veges in a bowl and toss with salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about one minute on each side to brown very slightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until 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.

Place a third of the tomato mixure in the bottom of the casserole and sprinkle it with 1 tablesppon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold.