Sola Gratia 2.20: Season Two, Week Twenty

September stew.

That's what I call ratatouille in my head. It's good any time of year but come September, when the colored peppers and eggplant are abundent....it just seems perfect. It's also better if you make it ahead, and it's good hot, or warm, or room temperature....which is exactly why I'm making a big vat of it for our Malcolm Holcombe/Matt Brandabur house concert tomorrow.

Ratatouille

2 eggplant, chopped in 1" pieces, skin left on
3-4 zucchini, chopped in 1" pieces
3-4 peppers, assorted colors, chopped
2-3 onions, chopped
4 garlic cloves, chopped finely
1 lg can tomatoes, or fresh tomatoes, peeled

I roast the eggplant and zucchini on sheet trays, drizzled with salt and olive oil at 400 degrees for about 15 minutes. Then I saute the onion and peppers til starting to soften, add the garlic, add salt and pepper and whatever spices you like...I add some dried thyme and basil and then I threw a stem of fresh basil in. Once the onions and peppers soften I add the eggplant, zucchini and tomatoes. Stir together and cook over low heat, covered until done. Taste for seasoning...you can throw some black olives in if you like.

Of course there are a million recipes for it....that's just how I do it. Anyone have a different version?