I have tried writing about coming home for the last four weeks, unsuccessful as you can see. But we are back, and I am cooking again. It is good to be back after such a long hiatus. I might write about the rest of our trip on a later date and maybe about coming home, but right now I don't find the words and prefer to enjoy the moment instead of looking back.
The recipe for the gratin can be divided into two parts, first you make a rataouille of sorts, cooking the eggplant and tomatoes into a thick stew while lightly steaming the zucchini slices that Deborah Madison makes you place on top of the sauce, keeping them from falling apart.
Then you scatter breadcrumbs over the ratatouille and after 25 minutes in the oven soft pieces of eggplant and tomato and zucchini with a herby crunchy topping emerge.
Eggplant, Tomato and Zucchini Gratin with Parsley Breadcrumbs
Adapted from a recipe in Vegetable Literacy, by Deborah Madison
Note: Deborah Madison has you top the ratatouille with slices of mozzarella, which in my opinion, does not much for the dish itsself, so next time I would omit the mozzarella and maybe stir in some parmesan with the breadcrumbs or keep this as is.
for the ratatouille
1 eggplant, quartered lengthwise and cut into slices
2 onions, cut into thin wedges
3 cloves of garlic
2 tbsp olive oil
1 tsp dried marjoram
1 tsp dried rosemary
4 San Marzano tomatoes (or 5-6 of regular round tomatoes), cut into dice sized pieces
2 smallish zucchinis, cut into slices the same width as the eggplant
salt and pepper
2 tbsp tomato paste
for the topping
1 clove of garlic
a bunch of parsley
1 cup breadcrumbs
3 tbsp olive oil
Before preparing the other vegetables, slice the eggplant and lightly salt the slices. After prepping everything else, dab the excess moisture off of the slices.
Preheat the oven to 375°F/200°C.
In a skillet with a lid, heat the olive oil on medium heat. Sauté the onion until translucent and fragrant, then add the dried herbs and garlic and let cook for another minute or so. Then stir in the eggplant and tomatoes and sauté a minute or two before turning down the heat. Place the zucchini slices on top of the eggplant and tomato stew, cover the skillet and let cook, on low heat, for 20 minutes or so.
While the ratatouille cooks, prepare the topping. Putthe garlic and parsley into the bowl of a small food processor and give it a whiz until cut into smallish pieces, then add the breadcrumbs and pulse until the breadcrumbs are mostly green. Stir in the olive oil and set aside.
With two spoons remove the stew from the skillet into a baking dish and mix in the tomato paste with the liquid that remains in the skillet. Add this liquid to the ratatouille. Top everything off with the green breadcrumbs and bake for 25 minutes.