Last night we made Ratatouille Casserole. After a long day at the bus station getting "RavKavs" (bus passes), we were ready to make an easy dish. So we stopped at the Shuk, picked up the vegetables we needed, and headed home.
The recipe says to create layers of different vegetables, and then bake it all together for a delicious casserole. We chopped up eggplant, tomatoes, peppers, onions, zucchini and mushrooms. For the first layer, we sauteed the eggplant with garlic and rosemary.
Tip: When cooking with eggplant, try to avoid overly bitter dishes by salting the eggplant first. We cut it into slices, laid it in a pan, sprinkled some sea salt on it, and let it sit for about 45 minutes. The salt draws out some of the bitterness and moisture. We lightly washed the slices, dried them, and put them in the pan to be sauteed.
Then we layered the rest of the vegetables and mozzarella cheese in the pan and baked it for 45 minutes.
To accompany the Ratatouille, we made orzo. First, we toasted the orzo in a pan on the stove for about 5 minutes. Then we boiled a pot of water and stirred in the toasted orzo. It only took 6 minutes for the orzo to cook completely and absorb all of the water.
The Ratatouille over orzo was definitely one of our more successful dishes. Sadly, the memory card was not in the camera so none of our pictures were saved. Maybe we'll just have to make the dish again...
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