Ratatouille is so easy to make this time of year when most people have all the vegetables and herbs growing in their garden or can get them fresh at the farmer's market. Yesterday I made ratatouille and told at least 3 people what I made and none of them knew what it was. If you like eggplant, zucchini, peppers, onions, and tomatoes you will love this dish. For some protein as a vegetarian meal I would reccomend adding chickpeas to the ratatouille.

1-2 large onions, sliced thin
2-4 peppers, depending on size, red & green, diced large
1 medium zucchini, diced large
1 eggplant, peeled, diced large
5 large cloves garlic, chopped or pressed
about 8 fresh tomatoes, peeled and diced large (or a can of diced tomatoes if fresh are not available)
1/2 cup fresh basil, chopped
1 tbsp fresh thyme, or 1 tsp dried
1/2 tsp oregano

To slice onions, peel, and cut in half at the root end. Place flat side down on cutting board and slice. This way the onion won't roll about.

To peel fresh tomatoes, boil a small pot of water. Cut out the stem of the tomato and score the bottom with a paring knife making an x. When water boils drop tomatoes in one at a time for 30 seconds or so. Remove tomato with a slotted spoon to a colander and let cool. When cool, remove skin and dice.

Heat a large pot or dutch oven, add 2-3 tbsp olive oil, let heat, then add onions and cook until soft. Add diced peppers, zucchini, and eggplant and stir to combine. Cook on high heat until heated through, stirring every few minutes. Add diced tomatoes, bring to a simmer, lower heat, cover and cook about 15-20 minutes until tomatoes have broken up. Uncover and simmer to reduce liquid, add garlic, herbs, and season with salt and pepper. Eat the Ratatouille alone or served over rice or pasta.