Cool Ratatouille

Preparation

1. If using small, thin-skinned eggplants, trim the ends and cut them into 1-in. (2.5-cm) dice. If using a large standard eggplant, peel before dicing.
2. Heat a large sauté pan very hot, add 1½ fl oz (45 mL) pure olive oil, and sear the eggplant dice on all sides. Season with a little salt. Transf