ratatouille redo

How To Make ratatouille redo

• 
  1

  Slice eggplant into 1/4" rounds, place in a bowl or baking dish, and sprinkle with salt. Set aside for about 30 minutes.
• 
  2

  Fill a medium saucepan about halfway full of water and heat until it's almost boiling. Place the tomatoes in the hot water and leave until the skin starts peeling, or 3 minutes. Remove from hot water and set aside to let them cool.
• 
  3

  Chop bell peppers, Anaheim pepper, onions, and garlic. Keep the garlic separate, as it will be added to the mix later.
• 
  4

  Pour 2 - 3 tablespoons of oil in a 12" saute pan and heat until oil is shimmering. Add the peppers and onion at this time. Cook on medium-high heat, stirring frequently until onions start becoming transparent.
• 5

  Add garlic.
• 6

  At this time, transfer the veggies to a large saucepan to accommodate the tomatoes.
• 7

  By now the tomatoes should be cool to the touch. Peel them with your fingers, chop them up then add to the veggie mix, juice and all.
• 8

  Let simmer on low-medium heat for 15 minutes. Check your salt at this time, and add more if needed.
• 
  9

  While the veggies are simmering, drain the now sweaty eggplant slices and place them on paper toweling for them to dry.
• 10

  Preheat the oven to 400F.
• 11

  Slice the zucchini into 1/4" rounds.
• 
  12

  Using an emulsifier or blender, mix the veggies, in shifts, until the texture is smoothed out to your liking.
• 13

  Spoon 1 - 1 1/2 cups of the sauce on the bottom of a 9 x 9 casserole or baking dish. Layer eggplant and zucchini slices any way you want. I went with the circular look and ended up being a little short on the second layer - oh, well! Due to the wide variance of vegetable sizes, this may or may not be an issue for you.
• 14

  Pour another 1 - 1 1/2 cups of sauce on first layer, and repeat the layering process. Add any leftover sauce on the top, sprinkle with a pinch of salt and pepper.
• 15

  Cover with a tight-fitting lid or foil and place in your now hot oven for 30 minutes, then remove cover and let cook for an additional 10 minutes.
• 
  16

  Serve with mashed potatoes or rice for a heavenly vegetarian meal, or eat it all by itself. Enjoy!
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