Ratatouille

Ingredients

• 16 small japanese eggplants quartered lengthwise and cut into 1/8" thick slices (about 28 C)
• 1 C EVOO
• 4 tsp brown mustard seeds
• 4 tsp nigella seeds (fennel flower, black caraway, nutmeg flower, roman coriander, or black onion seed - English, kalonji - Hindi)
• 16 thinly sliced garlic cloves
• 6 C roughly chopped red onion
• 3/4 C Thinly sliced fresh red chile with seeds (may be too much)
• 4 tbsp chopped shallot
• 8 small zucchini, halved and cut into 1/8" slices (about 12 C)
• 8 small yellow squash, halved and cut into 1/8" slices (about 12 C)
• 3 tbsp juilenne strips peeled ginger
• 20 plum tomatues, seeded and roughly chopped (about 8 C)
• Salt

Procedure

1. Bring a large pot of generously salted water to boil.
2. Blanch the eggplant, stirring often, in batches for 2 to 2.5 minutes or until just softened. Drain on paper towels.
3. Preheat oven to 375
4. Heat the oil in a heavy ovenproof pot over moderately high heat until it shimmers and add the mustard seeds.
5. When they start to pop, add the nigella seeds and cook a few more seconds.
6. Add the garlic, onion, and shallot and cook over high heat until the onion is translucent.
7. Add the zucchini, squash, chile, ginger, and 2 tbsp salt and cook stirring until zucchini is barely tender.
8. Stir in tomatoes, eggplant, and salt to taste.
9. Roast in the oven until the eggplant is tender (15 minutes?)