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Ratatouille is essentally a vegetable stew, and as with most stews, the quantities and proportions are variable. Ratatouille is good served over pasta, rice or couscous; or as a vegetable side dish.

Traditional ratatouille requires browning vegetables separately to develop individual flavors, then combining them for further cooking. The method in this recipe is less work. Quantities and proportions can be varied to suit personal preferences and seasonal availability.

Ingredients included in this recipe are eggplant (large), zucchini (large), tomatoes, green pepper, onion (large), olive oil, garlic.

Ingredients included in this recipe are onion, chopped (large), green pepper, chopped or diced, carrots, cut into small pieces, - 2 cup squash (zucchini, tomatoes or any fresh ...

The combination of rosemary and oregano offer an antioxidant one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.