Ratatouille!!!

This is such a popular dish in parts of Europe, that we used to be able to buy kits in the vegetable section of the supermarket.  It contained an eggplant, a zucchini, a tomato, a pepper...

This is a great go-to weeknight dinner, and a dish that gets better after a few days. 

1 large onion
1 bell pepper (red, green, or yellow - I prefer red for this dish, but any are OK)
1 medium eggplant
2-3 zucchini
1 tomato
2 cloves garlic
1 jalapeno
1 cup vegetable or chicken stock
Olive oil
Sugar, salt and pepper taste

Chop onion, pepper, zucchini, and eggplant.  These pieces should be uniform and should be no bigger than "bite sized." 

In a large stockpot, pour 2 tablespoons of olive oil, and begin to cook the onions.  Cook these slowly, adding 1 tablespoon of sugar, and salt and pepper.  When the onions are translucent and just browning, add peppers, cooking slowly. 

Once the peppers are softened, add the eggplant and zucchini, stiring regularly. 

Chop the tomato.  Mince the garlic (I like to make it into a paste by chopping it with a bit of sea salt).    Remove the ribs from the jalapeno, and chop in to fine pieces.  Add all to the stockpot. 

Cover, and cook for about 30 - 45 minutes, until vegetables begin to meld together. 

Serve with feta cheese, chopped olives and/or chili flakes.   Each person should add as much as they like.  And, don't forget the crusty bread!!!