Ratatouille

One week I seemed to get everything from the farm that I needed for ratatouille, so I decided to give it a try. I know you're supposed to cook everything separately, but Judith Jones says you can do it all together with pretty good results, too. And if Judith Jones says so, I believe it.

-1/4 c. olive oil
-1 onion, coarsely chopped
-1 eggplant, cubed
-2 cloves of garlic, minced
-1 zucchini, cubed
-1/2 bell pepper, diced
-2 tomatoes, chopped
-fresh parsley, chopped
-salt and pepper
-parmesan

1. Heat half of the olive oil in a large skillet over medium-high heat. Add the onion, and and saute for a few minutes.
2. Add the eggplant and the garlic, and reduce the heat to medium so the garlic does not brown too quickly. Cook for 5 minutes.
3. Add the zucchini and cook for another 3-4 minutes.
4. Add the remaining oil, and the bell pepper. Season with salt, cover, and cook for 10 minutes.
5. Add the tomatoes. Cover again and cook for another 10-15 minutes.
6. Add parsley, and season with salt and pepper to taste. Serve warm with freshly grated parmesan.

It happened to be Bastille Day when I made this, so that seemed extra appropriate. I thought it was wonderful--absolute comfort food, and really healthy, too. This made enough for two generous servings, so I got to enjoy it twice!