How to Make Rotatouille

Rotatouille Recipe by: Paula Deen
Ingredients: Makes 8 to 10 serving
2 pound eggplant, cut into ½ inch pieces
5 teaspoons salt, divided
2 ½ pounds plum tomatoes
2 tablespoons olive oil
2 cups chopped red onion
2 cups chopped red bell pepper
1 ½ cups chopped green bell pepper
5 cloves garlic, minced
1 pound zucchini, sliced into half moons
1 pound yellow squash, sliced into half moons
3 tablespoons worcestershire sauce
3 tablespoons fresh thyme leaves
1/8 teaspoon ground red pepper

Procedures:

• Sprinkle eggplant with 3 teaspoons salt, and toss to coat. Let stand for 30 minutes; drain.
• Bring saucepan of water of water to boil. Using a paring knife, cut a small X on the bottom of each tomato. Drop tomatoes into boiling water for 20 to 30 seconds; remove and place in a bowl of cold water. Peel tomatoes, discarding skins, and chop.
• In a large Dutch oven, heat olive oil over medium high heat. Add onion, add onion, red bell pepper, green bell pepper, and garlic. Reduce heat to medium, and cook, stirring often, for 6 minutes. Stir in eggplant and tomatoes; bring to a low boil, and cook, stirring occasionally, for 10 minutes.
• Stir in zuccchini, yellow squash, worcestershire sauce, thyme, ground red pepper, and remaining 2 teaspoons salt. Cook, stirring occasionlly, for 20 minutes or until vegetables are tender.