Okay, this is the most recent Recipe Thread

[Urbane Guerrilla]

I missed a procedural paragraph when I was transcribing the Ratatouille recipe... you'll note I didn't include anything to do with the chopped/sliced zucchini. So:

In prepping everything for baking in the casserole dish,

Saute Onions, then Peppers, at medium heat in a couple tablespoonsful of Oil each; then add Eggplant and any squashes with the herbes, soften and brown these. If you wish to cook ratatouille down to a smooth texture, add in Tomatoes, garlic, and the herbs, cook covered briefly, then remove cover and cook down to desired consistency, chunky or smoother.

The half-hour bake en casserole finishes the job. For good ratatouille, don't be afraid of the herbs and garlic, or the olive oil. Not too far from Imam Bayildi, except that it's more stew-ish.

It allows plenty of variations, too -- this is peasants'-garden-food after all -- so try addition of tomato paste or sundried tomatoes if you have either around.