Nouvelle Ratatouille

Ingredients

• Serves 4
• 1 ¼ pounds small or medium stem-on eggplants, cut in halve lengthwise if small and in ½ inch slices if thick.
• Salt
• 4 tablespoons extra-virgin olive oil, plus more if needed
• 1 medium yellow onion, cut into ¼ inch dice
• 2 garlic cloves, finely minced
• 3 sprigs of fresh thyme
• 5 bay leaves
• 4 small tomatoes, seeded and outside flesh cut into ¼ inch dice (about 2 cups)
• 1 medium red bell pepper, seeded and cut into ¼ inch dice (about 1 cup)
• 1 medium yellow bell pepper, seeded and cut into ¼ inch dice (about 1 cup)
• 1 medium zuchinni cut into ¼ inch dice (about 2 cups)
• Freshly ground pepper

Instructions

1. Arrange eggplant halves or slices on a plate and sprinkle the flesh side evenly with about ¼ tsp of salt. Let sit for about 30 minutes. Blot dry with paper towel. Heat 1 tablespoon of oil in a large skillet and when hot, add the eggplant, flesh side down and fry until beginning to turn golden, 5 to 8 minutes. Flip he eggplant over and fry, adding more oil as needed. Cook until fork-tender but not mushy. Transfer to a plate, set aside and keep warm.
2. Using the same skillet, heat 2 tablespoons of oil and heat over medium-low heat. Add onion, thyme and bay leaf and cook until translucent, about 8 minutes. Add the garlic and tomatoes and a pinch of salt and cook for 3 minutes or until tomatoes are softened but not mushy. Remove from the pan to a small bowl.
3. In the same skillet heat remaining tablespoon of oil add both the bell peppers and cook until just tender, 4 to 6 minutes. Add to the tomatoes in the bowl. Finally add a little more oil to the pan if needed and add the zucchini, cooking them just until tender, 4 to 6 minutes. Add them to the bowl with the other vegetables. Taste and adjust the seasoning as needed, discard the thyme leaves and bay leaves.
4. Place the eggplant on a serving platter and spoon the vegetables over each slice. Serve immediately.