- Egg plant, diced
- Onion, diced
- Pepper, green or red diced
- Zucchini, diced
- Tomatoes, fresh or canned crushed (do not drain)
- Italian herb mix
- Salt, pepper, & sugar
- olive oil (or other oil or butter)
Soak eggplant in salted water. Drain and rinse. Sauté onion in olive oil, add herbs, pepper, zucchini, eggplant and tomatoes. Test to see if salt, pepper, or sugar need to be added. Simmer until all vegetables are tender. Serve as a side dish or over rice or pasta.
Tomatoes can be either acidy or sweet. If the ratatouille seems tart a pinch or so of sugar can remove the acid taste. Add the sugar in small amounts slowly allowing it to mix and cook in before adding more. Adding too much will give the dish more of a relish taste.