Julia Child's Recipe for Ratatouille
Recipes 18JulThe eggplant, or aubergine, belongs to the group of fruits and vegetables known as nightshades. Although closely related to the tomato and potato, it’s actually classified as a berry. It’s also a distant cousin of tobacco.Though eggplant becomes tender when cooked, the raw fruit has a bitter taste. Salting and rinsing it before cooking (a technique known asdegorging)can help soften it andcutthe bitterness.Julia Child’s Recipe for RatatouilleRecipe Type: Side DishAuthor: Julia ChildServes: 6 to 8Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. as part of the JC100 Celebration.Ingredients1 lb eggplant1 lb zucchini1 tsp salt4 Tb olive oil1/2 lb (about 1 1/2 cups) thinly sliced yellow onions2 (about 1 cup) sliced green bell peppers2 to 3 Tb olive oil, if necessary2 cloves mashed garlic1 lb firm, ripe, red tomatoes, peeled, seeded...