This morning with about a pound of each of these veggies on hand, I went to the kitchen to create this wonderful, comforting dish.
I followed the recipe for Classic Ratatouille Recipe from the web site Easy French Food. My adjustment would be to cube the eggplant. Also, I would cook for less time, perhaps twenty minutes to keep the integrity of the vegetables in this dish intact.
Saute each item for five minutes
|Add tomatoes to the sauteed onion.|
|Cook for twenty to thirty minutes.|