This is my simple, cheap & easy version of ratatouille. I wanted to try it for myself, and found many recipes that were completely loaded with odd creamy ingredients and so many flavors you wouldn’t be able to taste anything. Mine may not be “classic” but it’s good. Sometimes I use it as a main dish, others as a side, and sometimes I stuff it inside a pita.
Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 hours. This will remove most of the bitterness eggplant can have along with the juices, so it won’t be a mushy mess after cooking. Don’t worry, we’ll be rinsing the salt off.
Slice the zucchini and onion also around 1/3 inch thick and set aside.
Heat a pot of water to boiling. Add the Roma tomatoes and blanch for about a minute. Remove, drop them in ice water. They should now peel easily. Remove peels. Slice tomatoes in half lengthwise and gently squeeze out the watery seeds. Cut the remaining tomato into bite-size squares, I just cut each half into a quarter.
After 1-2 hours, some brown liquid should be under the colander. Dump the liquid and give the eggplant slices a quick rinse in cold water to remove any remaining salt. Shake or pat dry.
In a large baking dish, alternate the eggplant, zucchini, tomato and onion in rows. Drizzle with olive oil.
Bake at 350 for 30 minutes. Top with a bit of marinara and a couple thin slices of mozarella cheese. Put back into the oven to melt the cheese.