Grilled Ratatouille
2 small eggplants (1/2 lb each), cut into 1/4 in slices
salt
1 large sweet onion, peeled and soaked for 30 minutes
1 large green bell pepper
1 large red bell pepper
2 tomatoes, halved
1/4 c cooking fat, melted
2 yellow squashes, cut lengthwise into 1/4 in slices
1 clove garlic, minced
1/2 tsp fresh thyme, chopped
1/2 tsp red pepper flakes
1 tblsp fresh dill, chopped
Sprinkle eggplant slices with salt and place in a colander. Let it stand for 30 min to draw out some of the liquid.
If using a coal grill, put the onion directly into the coals. If not, then just place in in direct heat. Cook until easily pierced with a sharp knife, about 30 min. Remove the onion from coals/heat and let it cool.
Brush the eggplant slices, (whole) peppers, and tomatoes with the melted fat. Place the eggplant around the edge of the heat and the peppers and tomatoes (cut sides down) in the center, on the heat. Cover the grill. Cook, turning occasionally, until eggplant and tomatoes are tender (about 10 min) and the peppers are charred on all sides (about 25 min). Transfer vegetables to a cutting board. Drape the peppers in a foil tent for 10 min then peel the skin off. Remove the stems, seeds, and ribs, then cut into 1/4 in strips.
Brush squash slices with cooking fat. While other vegetables are cooling, grill the squash, turning once, until tender. About 10 min. total.
Peel the onion and cut in half. Then cut in 1/4 in slices. Transfer to a large bowl. Roughly chop the tomatoes and squash; cut the eggplant into strips. Add into the bowl with the peppers. Add about 3 tblsp melted cooking fat (I suppose olive oil could work here) and the garlic, thyme, salt, and red pepper flakes. Toss to mix. Sprinkle with chopped dill.
