Summer Ratatouille

Ingredients

• 2 small eggplants
• 1 zucchini
• 1 yellow squash
• salt & pepper
• olive oil
• 1/2 vidalia onion, thinly sliced
• 3 garlic cloves, sliced
• 1 (15 ounce) can crushed tomatoes
• 1/4 teaspoon dried thyme, crumbled
• 1/4 teaspoon ground coriander
• 1/4 teaspoon fennel seed
• 1/4 cup fresh basil leaf, sliced
• additional salt and pepper

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Peel eggplant and cut into circular slices 3/8-inch thick. Place eggplant in colander and toss with salt. Let stand 30-45 minutes. Drain. Dry each slice in a towel.

3. 3

   Scrub zucchini & squash, slice off two ends, and cut into slices about same size as eggplant. Toss with olive oil, salt & pepper and place on baking sheet. Roast zucchini & squash for 10-12 minutes. Set aside.

4. 4

   Meanwhile, saute eggplant in olive oil for about 2 minutes on each side to brown lightly; do not overcrowd. Remove to a side dish with towel to drain excess oil.

5. 5

   In same skillet, cook onions in olive oil for about 5-7 minutes, or until tender but not browned. Stir in garlic and continue to sauté careful not to brown. Season with salt, pepper, thyme, coriander and fennel seed. Add crushed tomatoes.

6. 6

   Place 1/3 tomato sauce in bottom of covered casserole (min. 2 1/2 inches deep) and sprinkle ½ of the basil. Arrange in layers the eggplant, then zucchini & squash, then add another 1/3 tomato sauce. Layer remaining eggplant, zucchini & squash on top and finish with remaining tomato sauce and basil.

7. 7

   Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary.

8. 8

   Cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.

9. 9

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