Name: Ratatouille
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 Eggplant; 2 Zucchini; 1 Yellow squash; 2 Red bell peppers; 1 Yellow onion; 5 cloves Garlic; 28 oz Diced tomatoes; 1 tbsp Tomato paste; 1 bunch Fresh basil; 2 tsp Herbes de Provence; 6 tbsp Olive oil; 2 tsp Salt; 1 tsp Black pepper

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How to cook it · about 75 minutes

Cut the eggplant, zucchini, squash and peppers into 3/4-inch cubes, keeping each vegetable in its own pile. Chop the onion and slice the garlic.
Heat 2 tbsp of the olive oil in a large pot over medium-high heat. Cook the eggplant with a pinch of salt for 8 minutes, stirring now and then, until soft and browned at the edges. Tip it into a bowl.
Add 2 more tbsp of oil and cook the zucchini and squash for 5 minutes until lightly browned. Add them to the eggplant bowl.
Add the last of the oil, then the onion and peppers. Cook for 8 minutes over medium heat until soft. Stir in the garlic and tomato paste for 1 minute.
Pour in the diced tomatoes and the herbes de Provence, then return all the vegetables to the pot. Simmer uncovered over low heat for 30 minutes, stirring gently every so often, until thick and silky.
Season with salt and pepper, tear in the basil, and finish with a drizzle of olive oil. Serve with crusty bread, rice, or over pasta.

Amounts are on the list above — they change with the number of people; the steps do not.