Ratatouille is a great “use all the vegetables piling up in the fridge” recipe. The quantities are pretty flexible, and you can add/substitute whatever veggies and herbs you have on hand (yellow squash, hot peppers, oregano, parsley, etc).
3 tablespoons extra-virgin olive oil
2 cups chopped onions
2 1-pound eggplants, cut into 1-inch cubes
4 garlic cloves, minced
2 zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
2 3/4 pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/4 cup minced fresh basil
Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 30 minutes. Discard bay leaf; stir in basil. Season generously with salt and pepper. Serve hot or cold.
