MSGID: 1:396/45.0 66f4a184   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ratatouille   
    Categories: Vegetables, Squash, Herbs   
         Yield: 9 servings   
       
         4 cl Garlic   
         2 md White onions   
         3 md Zucchini   
         2 md Eggplant   
         3    Red bell peppers   
         3    Sprigs fresh rosemary   
         6    Sprigs fresh thyme   
         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 350ºF/175ºC.   
        
     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 ¼ 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.   
        
     By: Melissa Clark   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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