Ratatouille

Mark Bittman's Oven-Baked Ratatouille

WHAT YOU NEED

10 cloves garlic, peeled and sliced in half

2 large onions, thinly sliced

2 large eggplants, about 2 pounds total, sliced 1/2-inch thick and salted if time allows

4 red or yellow bell peppers, stemmed, peeled if desired, seeded and sliced into 3 or 4 pieces each

4 ripe red tomatoes, cored, skins and seeds removed and cut into thick slices

1 teaspoon fresh thyme, rosemary or savoury leaves

Salt and freshly ground black pepper to taste

2 tablespoons minced fresh parsley, basil or chervil leaves for garnish

1/2 cup extra-virgin olive oil

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WHAT YOU DO

Preheat the oven to 350 F.

In a casserole, make a layer of onion, followed by one of eggplant, peppers, tomatoes, herbs, salt, pepper and garlic cloves. Repeat.

Drizzle the ratatouille with oil and place it in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender.

Garnish and serve, hot or at room temperature.

Serves 4.

Cost:$$. Garlic is expensive when your husband gets "bulb" and "clove" of garlic confused!