This is the best ratatouille I have ever had. I like to eat it on top of egg noodles with a little bit of goat cheese crumbled on top.  It’s really an easy stew to make and it’s hard not to get it right.  I usually use zucchini and summer squash (instead of only zucchini).  I also add a bit more garlic and sometimes chopped jalapeno.  I have used canned tomatoes (drained) when good fresh tomatoes are not available.


2 medium onions, diced
2 cloves of garlic, crushed
4 T. olive oil
1 lb. unpeeled eggplant, cut in 3/4 inch dice
3 medium tomatoes, peeled and diced
1 1/4 t. basil
3 medium unpeeled zucchini (a combination of yellow and green gives more color) cut into bite size pieces
3 medium tomatoes, peeled and diced
2 green peppers, chopped
1 t. salt or to taste
dash of pepper

Sauté the onion and garlic in the oil until tender.  Add remaining ingredients, bring to the boil then reduce to simmer. Cover and simmer 5 minutes or until mixture becomes somewhat liquid. Uncover and cook, stirring frequently, until the eggplant and zucchini are tender,(about 30 minutes). Serve hot, alone or over rice or egg noodles.


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