Ratatouille - zucchini

Method

• Generously season the eggplant with salt, and place aside.
• A slimey looking ooze will extract itself.
• This takes the bitterness away.
• Eggplant secret ;)
• Boil a large pot of water.
• Score the underside of each tomato with an "X".
• Not too deep, this is just to peel the skin away.
• Add the tomatoes when the water boils, but only for 30 seconds.
• This is to loosen the skin, not cook.
• Drop tomatoes into an ice bath to stop the cooking process.
• Peel the skin off the tomatoes.
• Remove core from tomatoes.
• Keep the soft tomato flesh and roughly chop it.
• This is called tomato concasse.
• Set aside.
• In a large saute pan, heat oil.
• Add zucchini and squash.
• Season.
• Saute until 90% done.
• Place in a large mixing bowl.
• Saute bell pepper and onion next.
• Season.
• Add garlic when 50% done and saute until fragrant.
• Place in the mixing bowl with the squash.
• Saute the eggplant until 90% complete.
• The eggplant will soak up considerably more oil than the other veggies.
• Add sauteed veggie mix to the sauteed eggplant.
• Add tomato concasse.
• Add pepper.
• You may need to switch to a larger pot.
• Add vegetable stock and cook until veggies are tender.
• Add fresh herbs.
• Adjust salt if necessary.
• Variations; Try adding or subtracting different vegetables and/or herbs.