1 medium eggplant, cut into ½-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
2 sweet peppers, cut into slivers
3 tomatoes, coarsely chopped (about 1¼ cups)
1 teaspoon kosher salt
½ cup shredded fresh basil leaves
1½ tsp oregano
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, sweet pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
We recommend serving ratatouille over noodles or spaghetti squash and with a sprinkle of Parmesan cheese
"...basic share was plenty to feed two adults on a mostly vegetarian diet, sometimes quite full, with plenty to share with other friends ... greatest benefit of all was having produce in our home that was so fresh, it would last for weeks"