-
1
Preheat the oven to 325 degrees.
-
2
Heat the olive oil in a large skillet.
-
3
Add the onions, the garlic, and the salt, and cook over medium-high heat until the onions are just translucent, 5 to 7 minutes.
-
4
Remove three-quarters of the onions to a bowl.
-
5
Add the zucchini to the pan with the remaining quarter of the onions, season with a little salt and freshly ground pepper to taste, and cook for a few minutes, until the zucchini begin to brown.
-
6
Transfer the zucchini-and-onion mixture to an 8-inch square or circular baking pan.
-
7
Saute the red and green peppers separately just until they begin to brown, with a third of the remaining onions, then the eggplant with another third of the onions, and then the tomatoes with the remaining onions.
-
8
Transfer each vegetable to its own baking pan.
-
9
Cover the four pans with aluminum foil, and bake in the preheated oven for 1 hour.
-
10
Uncover the pans, sprinkle each with a teaspoon of the sugar and a bit of hot pepper, and stir.
-
11
Cook for an additional hour, uncovered.
-
12
If there is any liquid in the pans after the second hour, drain the vegetables and reserve that liquid.
-
13
Gently toss the vegetables together.
-
14
Place the reserved liquid in a small saucepan, bring to a boil, and reduce until it is thick and can coat the back of a wooden spoon.
-
15
Stir this reduction into the ratatouille.
-
16
Taste, and adjust the seasoning if necessary.
-
17
Serve at room temperature.
