Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Initially a poor mans dish it is now the side dish of choice in later summer.
Suggested INGREDIENTS
1 onion, sliced thin 2 garlic cloves, minced 5 tablespoons olive oil a 3/4-pound aubergine, cut into 1/2-inch pieces (about 3 cups) 1 small courgette, scrubbed, quartered lengthwise, and cut into thin slices 1 red bell pepper, chopped 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups) 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon dried thyme, crumbled 1/8 teaspoon ground coriander 1/4 teaspoon fennel seeds 3/4 teaspoon salt 1/2 cup shredded fresh basil leaves