MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ratatouille
Categories: Vegetables, Squash, Herbs
     Yield: 8 Servings

     4 cl Garlic
     2 md White onions
     3 md Zucchini
     2 md Eggplant
     3    Red bell peppers
     3    Fresh rosemary sprigs
     6    Fresh thyme sprigs
     1 c  Olive oil; more as needed
     2 lg Heirloom or beefsteak
          - tomatoes
     2 sm Bay leaves; ripped in half
 1 1/2 ts Fine sea salt; more as
          - needed
          Fresh ground black pepper

 Heat oven to 350 F/175 C.

 Prepare the vegetables: Smash and peel 3 garlic cloves, reserving
 the 4th. Halve onions through their roots, and slice halves into
 1/4" thick pieces. Slice zucchini into 1/4" thick rounds. Cut
 eggplant into 1" cubes or spears. Seed peppers, and cut them into
 1/4" thick strips.

 Spread each vegetable on a separate rimmed baking sheet (use extra
 sheets as necessary). Add the 3 cloves of smashed garlic to the
 onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the
 pepper, eggplant, and zucchini pans. Sprinkle salt lightly over
 vegetables.  Drizzle 3 tablespoons olive oil on each of the pans.

 Place all the pans in the oven (or work in batches if they don't
 fit at once). Cook until vegetables are very tender and lightly
 browned at the edges. This will take about 35 to 40 minutes for the
 peppers (their skins should shrivel), 40 to 45 minutes for the
 eggplant and zucchini (the eggplant should crisp slightly and the
 zucchini should be well cooked, so let them go 3 to 5 minutes
 longer than you normally might), and 60 to 65 minutes for the
 onions. Don't worry about the vegetables being pretty; they will
 meld into the ratatouille. Shake or stir the pans every 15 to
 20 minutes or so, especially the onions.

 In the meantime, prepare the tomatoes: Bring a large pot of water
 to a boil. Add tomatoes and blanch until the skins split, about
 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to
 a bowl filled with ice water.

 Using a paring knife, peel the cooled tomatoes (the skins should
 slip right off). Halve tomatoes across their equators. Set a sieve
 over a bowl. Working over the bowl, use your fingers to seed the
 tomatoes, letting the seeds catch in the sieve and the juice run
 into the bowl. Discard seeds but save juices. Dice tomatoes and add
 to the reserved juices in bowl.

 Finely grate or mince remaining garlic clove. Add garlic to
 tomatoes along with bay leaves and a large pinch of salt. Set
 aside.

 Once vegetables are done cooking, combine them on one baking sheet
 or a large shallow baking dish and add ingredients from tomato
 bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover
 generously with olive oil, using remaining 1/4 cup oil or more, and
 sprinkle with salt. Everything should have a good coat of oil, but
 should not be drowning in it. Cook at least 1 hour, stirring every
 15 to 20 minutes, until vegetables are very tender and imbued with
 juices and oil. Add salt and pepper to taste, then serve warm, or
 let cool.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

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