Julia Child's Ratatouille Recipe

Drain the vegetables thoroughly, then dry each slice with a towel. This step is key for preventing a watery ratatouille later.

Working in a single layer, sauté the eggplant, then the zucchini, in hot olive oil for about 1 minute on each side. You're looking for a very light browning, not deep color. Transfer the sautéed vegetables to a side dish.

In the same skillet, cook the onions and bell peppers slowly in olive oil for about 10 minutes, or until they're tender but haven't taken on any color. Stir in the garlic and season to taste with salt and pepper.

Slice the tomato pulp into 3/8-inch strips and lay them over the onion and pepper mixture. Season again with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, until the tomatoes begin to release their juices.

Uncover the skillet, baste the tomatoes with the rendered juices, then raise the heat and boil for several minutes until almost all the liquid has evaporated, leaving behind a concentrated tomato base.

Spoon about a third of the tomato mixture into the bottom of a casserole dish and sprinkle with 1 tablespoon of parsley. Arrange half of the sautéed eggplant and zucchini over this layer, then top with half of the remaining tomatoes and parsley. Add the rest of the eggplant and zucchini, finishing with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tilt the casserole, and baste the vegetables with the rendered juices. Adjust seasoning if needed. Raise the heat slightly and cook uncovered for about 15 more minutes, basting several times, until the juices have evaporated and you're left with just a spoonful or two of flavored olive oil. Keep an eye on the heat to prevent the vegetables from scorching at the bottom.

Set the casserole aside, uncovered. Reheat it gently when ready to serve, or enjoy it cold.