Ratatouille (Summer dish when the vegetables are plentiful and over ripe — good hot or cold)

Yields: 6 servings


2 eggplants, sliced and salted to remove the juice
1 ea green, red and yellow pepper, seeds removed, cut in slices
4 unpeeled zucchini 1/2 slices
4 tomato slices, seeds removed, juice drained
1 onion, minced
2 garlic cloves, minced


  • Dry the eggplant slices; fry lightly in olive oil and drain on paper towels.
  • In the same skillet add some olive oil and sauté the zucchini; drain and reserve.
  • Cook the minced onion and garlic until soft, but not brown, then add peppers, tomatoes, salt and pepper and bouquet garni.
  • Lay the fried zucchini and eggplant on top.
  • Simmer up the very little juice that is left.
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