Are you searching for a great ratatouille recipe? Ratatouille, or vegetable stew, is simple to make. It freezes well, allowing you to enjoy the summer's harvest in mid-winter. Read on to learn how to make ratatouille step by step.

In order to make tasty ratatouille, you'll want to start with fresh, flavorful vegetables. You can adjust the quantities of vegetables as needed; the ratatouille will still taste good if your peppers are small, not large. Don't rush when sauteéing the onion; the slow cooking allows the flavors to develop.

Lay out all the ingredients before getting started. having yor vegetables already sliced will simplify the preparation of the ratatouille.

• 1 large onion, sliced thin
• 2 cloves garlic, crushed
• 1/4 cup olive oil
• 1 28 oz can tomatoes
• 1 1/2 teaspoons crushed dried thyme
• 1 teaspoon salt
• Freshly ground pepper, as desired
• 1 bay leaf
• 1 medium unpeeled eggplant, sliced in half lengthwise, then in 1/2 inch slices
• 2 medium zucchini, cut in strips
• 2 green peppers, seeded and cut in strips

1. Sauté onion and garlic until tender.
2. Add tomatoes and seasonings.
3. Cover the pot an simmer for 10 minutes.
4. Remove and discard the bay leaf.
5. Add eggplant, zucchini and peppers to sauce.
6. Simmer covered for 20 minutes.
7. Uncover and simmer 15 minutes more.

1. Add a can of chick peas and serve over rice for a main dish.
2. Peel the eggplant if it is old with thick skin
3. Add 5-10 halved mushrooms after sauteéing the onion and garlic, band cook down before adding the tomatoes.
4. Add 1-2 tablespoons of tomato paste with the tomatoes if you like a thicker sauce.
5. Substitute yellow summer squash for all or part of the zucchini, if desired.
6. Top with some freshly grated parmesan cheese and a little fresh basil.