This vegetable stew makes frequent appearances on Tracie's table every summer. "When you have a lot of vegetables," she says, "making this stew is a good way to use them." To round out the meal, she serves her ratatouille with pasta or cornbread.
2 small eggplants, peeled and cubed
2 teaspoons kosher or sea salt, plus more to taste
6 tablespoons olive oil
2 medium-size onions, thinly sliced
3 garlic cloves, minced
2 red or green bell peppers, seeds and stems removed, thinly sliced
4 medium-size tomatoes, diced
4 small zucchini or summer squash, halved lengthwise, then sliced into half-moons
In a colander, toss eggplant with salt. Let sit 30 minutes; then rinse well and dry thoroughly.
Heat oil in a large (14-inch) frying pan over medium-high heat. Add onions, eggplants, garlic, and peppers; cook, stirring often, until softened, 8-10 minutes.
Add tomatoes and cook until most of the liquid evaporates. Add zucchini (or squash) and cook until tender, about 10 minutes more. Stir in basil, parsley, and oregano; then taste and add more salt if you like.