Ratatouille

Ratatouille means "stew" or "soup" in French. I love this combination. It also reminds me of the fun movie "Ratatouille." Like the rat Remy, I hope fireworks shoot off when you taste the wonderful combination of these veggies!

1 large eggplant
2 medium zucchini
1 large onion
1 green pepper
1 whole clove fresh garlic
2 tablespoons olive oil (broth or water made be used)
3 fresh, ripe tomatoes, chopped or
5 tablespoons tomato paste and
3 tablespoons water
1 teaspoon salt (optional)
1/8 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano

Dice eggplant into 1" cubes and slice succhini in 1/2" rounds. Chop onion coarsely and cut green pepper into squares. Use a heavy-bottomed saucepan with a lid. Saute the onion, garlic, and green pepper until they are soft; stir in eggplant and zucchini and saute a few minutes more. Crush garlic clove with a fork. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid, stirring as necessary. Serves 6 to 8.

Variations:
Imam Bayildi: Preheat oven to 350 degrees. Add a large potato cut in chunks, some sliced mushrooms if you wish, and a cup of broth or water. Instead of simmering on top of the stove, bake in a covered dish for 45 minutes.

Gvetch: Include not only potato chunks and sliced mushrooms, but also 4 carrots sliced in rounds and the juice of 1 lemon. Use only 2 tablespoons water instead of a whole cup and bake as for Imam Bayildi.