From WSJ. A simple mix of vegetables that seems to be a highlight of French cuiisine. This recipe is for oven-roasted ratatouille, normally it is pan-fried. Accompanying article says it's great as leftovers.
Ingredients
1 large eggplant (1 pound), trimmed and cut into 1-inch pieces
1 teaspoon fine table salt
1/4 cup fruity extra-virgin olive oil, plus 2 tablespoons for drizzling
2 large zucchini, trimmed, halved lengthwise, and cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
4 cloves garlic, finely chopped
2 red onions, peeled and cut into 1-inch wedges
3 large ripe tomatoes, cored and coarsely chopped into 1-inch pieces
1 teaspoon chopped fresh rosemary
1 teaspoon coriander seeds, coarsely ground
1 teaspoon coarse sea salt
½ cup torn fresh basil leaves
Instructions
1. Put eggplant in a colander and sprinkle with fine table salt. Toss eggplant and let it sit at least 45 minutes, stirring from time to time, to expel bitter juices.
2. Preheat oven to 375 degrees. Pour olive oil into a large rectangular baking dish. Add zucchini, eggplant, red and yellow peppers, garlic and onion wedges to baking dish and toss in olive oil to coat well. Sprinkle vegetables with chopped rosemary, sea salt and coarsely ground coriander seeds, and toss again. Lightly drizzle with olive oil.
3. Bake for 30 minutes, then stir in tomatoes. Continue baking until vegetables are soft, about 30 minutes more.
4. Remove from oven and serve lukewarm with a garnish of torn basil.