A French Classic--Ratatouille!

Ratatouille is a traditional French stewed vegetable dish, originated in Nice. 
Originally, it is a very popular and common dish among farmers in southeast France, and there are no specific ingredients or techniques to prepare this wonderful dish. 
At that time, farmers always took a bunch of fresh local vegetables together, boiled in a big pot and enable the natural juice from the vegetables to cook themselves. It was a very casual dish and represent the local atmosphere of freedom and joy.
But right now, by many delicate improvement by famous chefs, Ratatouille is not just a farmers' dish with no rules. It is now a classic dish that represent France and the taste of the Mediterranean. 
Usually, ratatouille is served as a side dish, but from time to time, it can be also served as a meal on its own, with bread, rice, or pasta. 
Many young ladies and dieters enjoy ratatouille a lot because it is low in fat and calories, while providing great amount of nutrients for our body.


Ingredients:

Eggplant 400g

Zucchini 400g

2 Green Pepper
Onion 200g
Tomato 400g
Garlic: 2 cloves, minced
Parsley 3TB
Olive Oil
Salt
Pepper


Steps:

1. Prepare the tomato: Remove the stem and slightly slice a cross on the bottom. Put the tomato in the boiled water for about 10 sec and skin it by the cross. You will find it really easy to skin the tomato. Then cut the tomato in half, remove the juice and seed. Slice the tomato into a 1cm cube and set aside.

2. Cut the green pepper and onion, set aside. Cut the eggplants and zucchini into small cubes and put into a large bowl. Sprinkle about 1tb salt on it and set aside for about 30 minutes. This will remove the extra juice from eggplant and zucchini. After 30 minutes, use paper towel to dry  them up.

3. Add 4 TB of olive oil into a pan. Saute both side of the eggplant and zucchini for about 1 minutes. Then set aside.





4. Cook the onion and green pepper for about 10 minutes, or unti they are soft. Add the garlic and tomato on it. Season with salt and pepper. Cover the pan and cook for another 5 minutes.


Then take away the lid and cook for a minute.


5. Put 1/3 of the tomato and onion mixture at the bottom and sprinkle 1TB of parsley.



Then put 1/2 of the eggplant and zucchini on top.



Put 1/2 of the rest of the tomato mixture on top.


Sprinkle 1 TB of parsley.


Then put the rest of the eggpant mixture.


Finally, the rest of the tomato mixture and 1TB of parsley.



Cover the casserole and simmer for 10 minutes.


After 10 minutes of simmer, stir the ratatouille and increase the heat to medium. Cook the ratatouille uncovered for another 15 minutes. (and keep stirring during the process)



Then it's all done and ready to serve!