Ratatouille

preheat the oven to 450 degrees f. cut the eggplants in half lengthwise

on an oiled baking

cut side down. place in the oven and bake

the skins begin to shrivel and the edges against the pan are browning

of their juice

when the eggplant is cool enough to handle

along the score line. peel away the skin if you wish

dice. set aside.turn the oven down degrees. oil a heavy lidded

casserole

heat 1 tablespoon of the olive oil in a

over heat and add the onions. cook

garlic and cook

heat the remaining tablespoon of oil in the skillet over heat

add the peppers. stir

coarse sea salt. continue to cook

until the peppers begin to soften

the tomato paste to the casserole. stir in the bay thyme

a of coarse sea salt

stir in the remaining tomatoes and garlic. taste and adjust the salt

add pepper and return to the oven

stir in the basil

score down the middle

remove from the heat

so they drain

this should take 5 minutes. they will be translucent and the

remove from the heat and transfer to the casserole

garli continue to cook

another minutes

to the casserole

everything together

every minutes

possible. taste