Ratatouille

This is a take off from the basic recipe from The French Kitchen by Harris & Warde.  They suggest variations with red wine instead of water or adding chiles.  Made with fresh from the garden veggies, it 's amazing.  It can either be roasted in the oven or made on the stovetop.  I like to start it in the oven and if the veggies aren't merging, finish it on the stove.

olive oil
2 onions - red or walla wallas, chopped
4 cloves garlic, sliced
6-8 Sweet Italian chiles (similar in size to Anaheims), roughly chopped
2 small eggplant, scored and roughly chopped
4 zucchinis, roughly chopped
1 kg fresh tomatoes, roughly chopped
fresh oregano, chopped
fresh marjoram, chopped
Italian parsley, chopped
salt and pepper
1-2 cups water
(optional: nutritional yeast)

Preheat to 400.  Put ~ 2 tablespoons of olive oil on the bottom of the roasting pan.  Add all the chopped vegetables, herbs, and garlic.  Season with salt and pepper.  Drizzle with olive oil to preference.  Mix the vegetables and seasonings together.  Add 1 cup of water and roast for about an hour.  Stir vegetables after 30 minutes and add more water if needed.  Keep roasting until the vegetables start to lose their shape. Adjust seasonings.  Add nutritional yeast if desired.

Serve with rice, on bread, on salad greens.  Leftovers are even better.