A kind of Greek, rustic ratatouille that can be made with any combination of summer vegetables. I particularly like it with just eggplants and green bell peppers plus plenty of onions and garlic, all baked slowly in my fragrant tomato sauce.
We can find all kinds of delicious eggplants here and choose whichever we want for our summer dishes. For this I prefer the long ones –which are similar to the Chinese and Japanese– because they better retain their shape. But any kind of eggplant is fine, and I strongly suggest you use the fresher you find in your farmer’s market —Molly Stevens explains beautifully the flavor variations between the various eggplants, which make little difference for this particular dish.
Serves 4-6 (more…)