Romanian Ratatouille

Directions

1. 1
   Preheat the oven to 325°F
2. 2
   Cut the eggplant into large dice, sprinkle lightly with salt and set aside for at least half an hour, then rinse and squeeze out excess moisture.
3. 3
   Meanwhile, plunge the tomatoes into boiling water, then rapidly into cold. Skin and chop them.
4. 4
   Roughly chop the fresh herbs, onion, garlic, white of leek, scallions and green pepper.
5. 5
   Soften the chopped onion and garlic in half the oil in a heavy-bottomed pan. Add the eggplant, leeks, green pepper, dill and half the parsley, and cook for a few minutes, stirring constantly.
6. 6
   Add the bay leaves, tomatoes, lemon zest, tomato paste and sugar and stir again. Pour over the remaining oil and transfer, if necessary, to an ovenproof casserole dish with a tight-fitting lid.
7. 7
   Cook in the oven, tightly covered, for 11/2 hours or until perfectly tender. This magnificent vegetable mixture can be served hot, garnished with the remaining herbs, but it shows off its flavours best when cold.
8. 8
   Try it with cold chicken or turkey, or warm cornbread.