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1
Peel and cut the onion in half lengthwise, then into fairly thick slices.
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2
Heat 2 tablespoons of the oil in a large, heavy skillet, and saute the onion.
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3
With a vegetable peeler, partially peel the eggplant, then cut it into even-sized chunks, about 3/4 inch each, with a little skin.
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4
Cut the zucchini into 3/4-inch pieces, too, and toss these vegetables in with the onions and saute together, stirring frequently.
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5
As they brown and the pan gets dry, pour in the remaining olive oil and add the pepper, cut into pieces of the same size.
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6
Salt everything, and let cook, covered, for 10 minutes, stirring occasionally.
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7
Roughly chop the tomatoes, add them to the skillet, and cook slowly another 1015 minutes, covered, until everything is tender and intermingled.
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8
Taste, and add salt if needed.
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9
Sprinkle chopped parsley on top.
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10
You can include mushroomswhole, if small, or quarteredadding them when you put in the pepper.
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11
You can omit the pepper, but I like the touch of color and the sweetness it adds.
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12
You can also include chopped garlic when youre browning the eggplant, but be careful it doesnt brown too much or its flavor will overwhelm.
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13
Ratatouille is a treasure to have on hand.
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14
It is delicious chilled, and wonderful with eggsin an omelet or with a poached egg embedded in itand you can use it as a sauce for pasta.
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15
For that youll need 3/41 cup ratatouille, warmed up and thinned with a little pasta water; this is enough to dress 23 ounces of pasta (penne, fusilli, or shells preferred), tossed with more chopped parsley and, of course, with freshly grated Parmesan.
