Ratatouille

(from Clean Eating)

2 firm, good-sized purple eggplants (about 4lbs)
1/2 c EVOO, divided
2 large zucchinis, eashed, well-timmed, quarted along the length, seeded and cut again in two-inch strips
2 green peppes, washed, seeded and deveined, cut into half-inch strips
4 good-sized onions, peeled and coarsely chopped
6 good-sized tomatoes, washed, peeled, and coarsely chopped
6 cloves garlic, passed through a garlic press
2 T dried oregano
1 heaping tsp dried thyme
1/4 c fressh basil, chopped
1/4 c fresh dill, chopped
3.5 tsp sea salt, divided
freshly ground pepper to taste

Salting eggplant:

1. Peel and cube eggplant. In large bowl, toss with about 2 tsp of fine sea salt. Place in a bowl and let stand, covered for about an hour. The bitter juice will collect in the bottom of the bowl.
2. Transfer eggplant to colander and rinse well. Pat dry rinsed eggplant with clean towel.

Ratatouille:

1. Prepare large shallow roasted pan witha a light coating of olive oil.
2. Preheat over to 350F.
3. Place about 3 T olive oil in a large heavy-bottomed skillet, and heat over medium-high heat. Saute eggplant in batches. You can add more olive oil with successive batches. Place eggplant in prepared roasting pan.
4. Saute all vegetables. Add more olive oil as needed. Toss vegetables gently once they are all in pan.
5. Toss herbs, garlic, rest of sea salt and pepper into the liquid remaining in the skillet. Cook until fragrant (not long). Pour over vegetables in pan.
6. Bake in oven, uncovered, for one hour. Serve hot over brown rice.