Ratatouille originally from the region of Provence, France. Southern France is known for warm climate suitable for growing eggplant (the key ingredient), zucchini, tomatoes, peppers, onions and garlic, to make a ragout-like blended vegetable stew.
For the best flavor each of the veggies should be cooked separately then, combined and baked to finish.
Herbs like basil, marjoram and oregano add a the robust and earthy tones.
A similar medley in Italian cuisine, where it is called, ciambotta. In Catalonia – samfaina. And in Greece – tourlou.
This is an easy dish to prepare and it is a terrific end of summer food.
I try to use very little oil and a non-stick pan is best for sauteing the vegetables.