Michel debost's ratatouille Recipe

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Michel debost's ratatouille

Artist:	_	Yield:	4
Categories:	Casseroles, French, Vegetables, Western European	Rating:	0
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Ingredients:

1	lbs	Each of eggplant
		-zucchini, tomato
		-onion
1		Head garlic
		-[!maybe he means
		-"clove, " maybe not]
		Salt
		Ground peppercorns
		Bouquet of thyme & laurel
		-[5 sprigs thyme, 3 large
		-bay leaves]
1	pint	Olive oil
		-[!maybe he means "cup"]
		Deep cast-iron pan
		With lid

Procedures:

1	Found - a recipe by one of the more famous musicians [flutists] in this world [my annotations are in square brackets] - (pronounce ratatooy) preparation time ?hour.
2	Cooking time 3 hours.
3	Wipe (do not wash) vegetables.
4	Slice eggplants lengthwise, salt and brown.
5	Set aside.
6	Likewise with onions.
7	Peel tomatoes after dipping them in boiling water.
8	Line pan with one layer of eggplant slices.
9	[crush, chop, and saute the garlic.
10	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).
11	Halfway up add thyme and laurel bouquet, then again eggplant etc.
12	Finishing with one layer of eggplant.
13	Cover and cook very, very slowly for 3 hrs without stirring.
14	Upon serving, stir, remove bouquet, and add one beaten raw egg [optional!].
15	Bon appetit michel debost orchestre de paris