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1
Saute the onions and garlic in the oil in a deep saucepan with a heavy bottom.
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2
When the onions are just translucent, add the peppers, eggplant, and zucchini, and mix together well.
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3
Reduce the heat, cover the pan tightly, and simmer for 10 minutes, shaking the pan or tossing the vegetables 2 or 3 times so they cook evenly.
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4
Add the tomatoes and the seasonings and continue simmering for another 10 or 12 minutes.
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5
Uncover the pan and allow the mixture to cook down and the liquid to reduce, stirring frequently.
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6
The vegetables should be somewhat intact, well mixed and blended but not mushy and liquid.
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7
Taste and correct the seasoning.
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8
VARIATIONS
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9
Ratatouille with Sliced Mushrooms: Add 1/2 pound sliced mushrooms to the ratatouille 5 minutes before the end of the cooking time.
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10
Ratatouille with Sliced Fennel: Add 1 large bulb of fennel, thinly sliced, with the eggplant, peppers, and zucchini.
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11
Ratatouille with Leeks: Add 2 sliced leeks with the eggplant.
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12
Ratatouille with Poached Eggs and Cheese: Serve the ratatouille in small individual ramekins or baking dishes topped with a poached egg and covered with shredded Gruyere cheese.
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13
Run under the broiler or place in a 450 oven just long enough to melt the cheese.
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14
Serve as a first course for dinner or a luncheon main dish.
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15
Spicy Ratatouille: In place of 1 cup fresh or canned tomatoes, use 1 cup Mexican canned tomatoes and hot green chilies.
