Ratatouille Salad

Makes: 4 servings

Time: 30 minutes

F M V

Eggplant, zucchini, onions, and tomatoes are a familiar Mediterranean combination, especially in summer. Too often, however, they’re overcooked and mushy. Enter the ratatouille salad, where the vegetables remain distinct even though the ingredients are cooked, and a hint of lemon juice keeps everything tasting fresh. Eat this alone or on a bed of greens. For a heartier salad, toss in cooked rice, white beans, or the pasta of your choice and drizzle with a little more olive oil. A sprinkle of grated Parmesan or ricotta salata is a welcome addition too.

• 1 medium or 2 small eggplants (about 8 ounces total)
• 4 tablespoons olive oil, or more as needed
• Salt and pepper
• 1 large zucchini, halved lengthwise and then cut crosswise into thick slices
• 1 small onion, chopped
• 1 tablespoon minced garlic
• 2 tomatoes, seeded and chopped
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh lemon juice
• ¼ cup chopped fresh parsley for garnish

1. Trim the eggplant (no need to peel) and cut it into 1-inch cubes.
2. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally until soft and golden, 5 to 10 minutes; add more oil to keep the pieces from sticking if necessary. Remove from the pan and drain on paper towels.
3. Put the remaining oil in the pan and add the zucchini. Cook, stirring occasionally, until just starting to wilt, 2 or 3 minutes. Add the onion and garlic and cook and stir until the onion softens, another 2 to 5 minutes. Add the tomatoes and thyme and adjust the heat so the mixture sizzles. Cook, stirring occasionally, until the tomatoes start to wilt and release their juice, another minute or 2. Remove from the heat, stir in the lemon juice, and sprinkle with salt and pepper.
4. Put the eggplant in a large bowl and add the vegetables and dressing from the pan. Stir to combine. Cool to room temperature, taste and adjust the seasoning, adding more olive oil if you’d like. Or cover and refrigerate for up to 2 days. When you’re ready to eat, add the parsley, toss again, and serve cold or at room temperature.

Eggplant and Zucchini Salad with Cinnamon 
Just slightly exotic with the warm spices: Instead of garlic, use 1 tablespoon minced fresh chile (like jalapeño, Thai, or habanero), or to taste. Instead of thyme, use 1 teaspoon ground cinnamon. Garnish with chopped fresh mint instead of parsley.