Cook’s Fresh Market Classic Ratatouille
(Mediterranean Vegetable Stew)
Serves 6 - 8

2 lbs. eggplant, peeled and diced ¾ inch
½ cup extra virgin olive oil
1.5 lbs. zucchini, diced ½ inch
.75 lb. green peppers, seeded and diced ¾ inch
2.5 cups onion, diced ¾ inch
3 lbs. ripe tomatoes, peeled, seeded and diced ½ inch
1T minced garlic
½ cup minced fresh parsley
2T fresh basil chopped
kosher salt and fresh cracked black pepper to taste
3 cups grated Gruyere cheese

Lightly salt the eggplant and zucchini, spread them in one layer between paper towels, and weight them with a heavy platter. After 30 minutes, dry the eggplant and zucchini thoroughly with fresh paper towel.

In a large sauté pan, heat ½-cup olive oil almost to the smoking point over moderately high heat, add the eggplant and cook until eggplant is lightly browned, add the zucchini and cook until lightly browned. Add the green peppers and onions and cook until they are both lightly softened and partially cooked. Add the tomatoes and garlic, season with some salt, pepper, and let simmer partially covered until all the vegetables are tender but somewhat firm. Stir in the parsley and basil and adjust seasoning as necessary. Place vegetable stew in a casserole dish, top with grated gruyere cheese and bake in a 350-degree oven until stew is bubbly and cheese is melted and golden brown. Serve with lots of crusty French bread.