Ratatouille ~ Eggplant & Tomato casserole

Ingredients :

• 2 large eggplant (about 500g)
• salt
• 2 medium zucchini, cut into 5mm slices
• ½ cup olive oil
• 1 large brown onion, chopped
• 2 cloves garlic, crushed
• 2 tspn sugar
• ground pepper, to taste
• 2 tbsp red wine vinegar
• 2 medium ripe tomatoes, peeled, seeded and chopped;
• ¼ cup white wine
• ¼ cup grated parmesan cheese

Preparation and Cooking Instructions

1. Wash eggplant and cut into 1cm slices, sprinkle with salt and allow to stand. Lightly salt sliced zucchini and stand 30 minutes. Wash salt from eggplant and zucchini, pat dry with absorbent paper.
2. Heat oil in frying pan. Add onion and cook until golden brown. Add garlic and eggplant pieces and cook until brown, remove; cook zucchini slices until golden.
3. Transfer all vegetables to large pan. Sprinkle with sugar, pepper and vinegar. Add the tomatoes and wine. Cover and simmer for about 30 minutes.
4. Serve sprinkled with parmesan cheese.
5. Cooks notes : This casserole may be served hot or cold. It can be served alone with French bread or as an accompaniment to meat or poultry dishes. Eggplant and zucchini can both taste bitter, depending on their age. Salting them and leaving to stand for 30 minutes draws out the bitter juices. Rinse well.