Italian and Japanese Eggplant
Carrots or Beets
Toraziroh (Asian Mustard Greens)
Paprika Hot Peppers
About ½ cup olive oil
1 large eggplant (1 1/2 pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
1-2 onions, cut into 1-inch cubes
1 pound or so of tomatoes; halve and coarsely cubed (about 4 cups)
5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
½ cup water
2 teaspoons salt
½ teaspoon freshly ground black pepper
Heat ¼ cup of the oil in one or, better, two large skillets.
First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables)
Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
Let the ratatouille rest for at least 30 minutes before serving.