easy and delicious

Ratatouille is a good way to use up some extra zucchini and onions hanging around in the summer, and for something so tasty, it takes little effort. There is a lot of chopping, but all the vegetables are soft, so it's really rather quick to get it going.  I used to use a recipe, but I realized I could alter the amounts and it's still good.

You always need an eggplant, and tomatoes.

Chop up an onion or two and a bit of garlic, and saute in some olive oil about 5 minutes. Then add a small eggplant, peeled and diced, half a bell pepper - or one whole, if it's small (I've made it without peppers) - two or three zucchini, or yellow squash if that's what you've got, a can of diced, plain tomatoes.  Add a splash of water, and some oregano and basil.  Cover the skillet and simmer about 1/2 hour.  If it's getting too thick along the way, add some tomato sauce or whatever seems good to juice it up.  When finished cooking, add salt.  Especially good with rice!