RATATOUILLE                         Julia Child 

1 pound eggplant, peeled and sliced 3/8 inch thick, 3 inches long by 1 inch wide

1 pound zucchini, scrubbed and trimmed, sliced 3/8 inch thick, 3 inches

long x 1 inch wide

Salt and pepper

About 7 tablespoons olive oil

11/2 cups thinly sliced yellow onions

1 cup sliced green bell peppers

2 garlic cloves, mashed

1 pound tomatoes, peeled, seeded and juiced, cut into 3/8 inch strips

3 tablespoons minced parsley

In a bowl toss eggplant and zucchini with 1 teaspoon salt. Set aside for 30 minutes. Drain and pat slices dry in a towel. In a large skillet heat 3 to 4 tablespoons oil, add eggplant slices in one layer and saute for 1 minute per side until lightly browned. Remove to a plate and repeat with zucchini,

adding some more oil, if necessary; remove to a plate. Add 3 more tablespoons oil to same skillet and cook onions and peppers, slowly, until tender but not browned. Stir in garlic and season to taste with salt and pepper. Layer tomato strips over onion mixture and season well. Cover skillet and cook over low heat for 5 minutes until tomatoes begin to render their juice. Uncover skillet, baste tomatoes with the juices, raise heat and boil for several minutes until juices evaporate. 

In the bottom of a 2 ½ quart ovenproof casserole spread one third of tomato onion mixture and sprinkle with a tablespoon of parsley. Layer half of eggplant and half of zucchini on top, then half of remaining tomatoes and parsley. Layer remaining eggplant and zucchini and top with remaining tomatoes and parsley. Cover casserole and simmer over low heat for 10 minutes. Baste top with juices, raise heat slightly and cook, uncovered, for 15 minutes, basting frequently, until liquids have nearly evaporated.  Let cool completely, uncovered. Reheat slowly before serving, or serve cold or at room temperature.