• 1 eggplant, diced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2-3 zucchini, sliced
• 1 sweet pepper, chopped
• ½ lb. green beans
• 4-5 tomatoes
• 3 Tbsp. olive oil
• Salt and black pepper to taste
• 2 sprigs of basil, finely chopped

If you wish, blanch and peel tomatoes, seed, and chop.  Tomatoes can also just be chopped and used skin, seeds and all.  Heat olive oil over medium heat, add onions and garlic, and saute until translucent.  Add eggplant and zucchini, turn up heat and cook until they start to brown.  Add sweet pepper, green beans and chopped tomatoes.  Bring to a simmer, add salt, cover and simmer for 20 minutes.  Add basil in the last five minutes.  Taste and adjust seasonings.  This can be served hot or cold.  Ratatouille can also be frozen: it keeps its taste well and is a wonderful reminder of summer in the winter months.