4 slices top split such as a baguette length lengthwise
0.8 pound eggplant cut into 1 inch cubes
5 garlic clove split finely chopped
4 servings olive oil
4 servings pepper black freshly ground to taste
0.8 pound zucchini sliced
0.8 pound frangelico white red thick
0.8 pound frangelico white red thick
Equipment
frying pan
pot
grill
Directions
Gather 4 medium-sized pans and cover the bottom of each with olive oil. Choose one with higher sides to hold all the ingredients after cooking, and cook the eggplant in this one.
Heat the oil over medium-low heat and add a clove of chopped garlic to each pan, cooking until fragrant, about a minute.
Add a vegetable to each pot. Cook the eggplant gently until it softens and turns creamy; the onions until soft and beginning to caramelize; the tomatoes until the skins split but they are still holding their shape; the zucchini over low heat until tender, then higher heat to brown them. Season each vegetable to taste with salt and pepper.
When all the vegetables are ready, combine them in one pot and stir carefully to combine. Season again to taste, and add the basil.
Heat for 1-2 minutes.
In the meantime, toast or grill the bread slices and rub the remaining split clove of garlic over their surfaces.
Drizzle with them with olive oil and serve with the ratatouille.
