This is my version of a classic French vegetable "stew" that is ideal in late summer when tomatoes and squash are plentiful. Ratatouille can be served warm or cold and pairs well with fish and grilled chicken or beef. Add steamed corn on the cob or potatoes, especially Lemon Mashed Potatoes, to make a complete meal. French bread is also nice and is helpful for cleaning the plate.
1large onioncut in half and 1/2" sliced, approximately 1 1/2 cups
2zucchiniwell scrubbed, do not peel, cut into 1" cubes. Approximately 4 cups.
1small eggplantpeeled, cut into 1 - 1½" cubes. Approximately 4 cups.
3tablespoonsflour
1green pepperseeded and cut in half horizontally and then into 1/2" wide strips.
1red pepperseeded and cut in half horizontally and then into 1/2" wide strips
5ripe tomatoespeeled, seeded, and sliced 1/2"
1teaspoonsalt
1/4teaspoonpepper
1bay leaf
1/2teaspoonground marjoram
1tablespooncapersoptional
Instructions
Place a 6 quart stock pot over medium heat and heat olive oil. Add garlic and onion; saute until onion is transparent, approximately 4 minutes.
In a large bowl, combine zucchini and eggplant cubes with flour to coat. Add mixture to pot with sliced peppers, reduce heat, cover and cook over medium-low heat about 35 minutes, stirring frequently to prevent sticking.
Add tomatoes, salt, pepper, bay leaf, and marjoram; return to simmer. Continue simmering uncovered until mixture is thick, approximately 35 minutes. Add capers during last fifteen minutes of cooking. Adjust salt and pepper. Serve hot or cold.
Notes
One and a half times the recipe is the maximum that will fit in an 8 quart stock pot. If scaling up, use the same amount of oil.