Michel debost's ratatouille

Yield: 4 Servings

Ingredients:

1 lb Each of eggplant -zucchini tomato -onion
1 Head garlic

Instructions:

-[!maybe he means -"clove maybe not]

Salt

Ground peppercorns

Bouquet of thyme & laurel

-[5 sprigs thyme, 3 large

-bay leaves]

1 pt Olive oil

-[!maybe he means cup"] Deep cast-iron pan With lid Found - a recipe by one of the more famous musicians [flutists] in this world [my annotations are in square brackets] - (pronounce RATATOOY) Preparation time 1/2 hour. Cooking time 3 hours. Wipe (do not wash) vegetables. Slice eggplants lengthwise salt and brown. Set aside. Likewise with onions. Peel tomatoes after dipping them in boiling water. Line pan with one layer of eggplant slices. [Crush chop and saute the garlic. Sprinkle on ad lib between layers ~ the original recipe lists garlic as an ingredient but doesn't say what to do with it so I guess this is more or less right.] Then in layers add sliced tomatoes zucchini onions (salt and pepper). Halfway up add thyme and laurel bouquet then again eggplant etc. finishing with one layer of eggplant. Cover and cook very very slowly for 3 hrs without stirring. Upon serving stir remove bouquet and add one beaten raw egg [optional!]. Bon appetit Michel Debost Orchestre de Paris From: Michael Loo