I love ratatouille. One thing I sometimes add to this — bell pepper. My recipe is scrawled on a piece of paper from a FaceBook message from a friend. I change it up some. It’s very loose, just like the loose watercolor that sort of got away from me in this painting. The paper was very very bleedy! No matter, just go with it.
1 onion chopped
2 cloves of garlic, minced
2 summer squash/zucchini
2-3 small eggplants, chopped
14.5 ounce can of diced tomatoes
2 TBSP tomato paste
1 cup dry red wine, with extra for the cook to drink!
Fresh or dry oregano
Red pepper flakes
Salt & Pepper
Heat 1/3 cup oil in heavy pot on medium
Saute onion about 5 minutes. Add garlic for about 1 minute, then add eggplant. Cook mixture for about 10 minutes, turning heat down a little, and add more oil if necessary.
Add squash, cook for about 5 minutes.
Add tomatoes, paste, wine, oregano, and red pepper.
Simmer 1 hour.
Add basil, cook a few more minutes.
Serve with bread, cheese, and more red wine.