Courtesy of FarmShares member Lisa Lawrence. Adapted from the Sunset Ideas for Cooking Vegetables cookbook, 1973 (!) edition. Makes 8 to 10 servings, and is even better the second or third day!

Ingredients

• About 1/2 cup olive oil (I only used about 1/4 cup)
• 2 large onions, sliced
• 2 large cloves of garlic, minced or mashed
• 1 medium eggplant, cut into 1/2 inch cubes
• 6 medium zucchini, thickly sliced
• 2 bell peppers, seeded and cut into chunks
• 2 teaspoons salt (I used about 1 instead) about 1 teaspoon basil leaves (it will vary depending on whether you use fresh or dried)
• 1/2 cup minced parsley
• 4 large tomatoes, cut into chunks

Preparation

Heat 1/4 cup of the oil in a large frying pan or dutch oven over high heat.  Add onions and garlic and cook, stirring until onions are limp but not browned.  Stir in the eggplant, zucchini, peppers, salt, basil, and parsley; add a little of the oil as needed to keep the vegetables from sticking.  Cover pan and cook over moderate heat about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.  If mixture becomes too soupy during this time, remove cover to allow some of the moisture to escape.

Add the tomatoes to the vegetables in the pan and stir to blend.  Add more oil if vegetables are sticking.  Cover and cook over moderate heat for 15 minutes; stir occasionally.  Again, if mixture becomes soupy, remove cover and allow moisture to evaporate.  Ratatouille should have a little free liquid but still be of a good spoon-and-serve consistency.  Add more salt if desired.  Serve hot or cover and chill to serve cold.

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