This is a wonderfully simple version of ratatouille, from Alice Waters' Chez Panisse Vegetables.

Ratatouille

1 large eggplant
salt
3 onions
3 rd bell peppers
4 summer squashes
5 tomatoes
6-12 cloves garlic
Extra-virgin olive oil
optional: hot pepper flakes
1 large bunch of basil

Cut the eggplant into 1/2 inch cutes. Salt it liberally and leave it to drain in a colander

Peel and cut up the onions, and cut up the peppers, squashes, and pieces about the same size as the eggplant. Smash and peel the garlic and chop it coarsely. Press down on the eggplant to extract more water and dry it.

In a heavy-bottomed pot, heat some of the olive oil and gently fry the eggplant until golden. Drain and reserve. Add more olive oil to the pot, and over medium-low heat start sauteing the onions. When they are soft and translucent, add the garlic, optional hot pepper flakes, and a bouquet garni consisting of the bunch of basil wrapped tightly with string, reserving a handful of the basil leaves for a garnish. Stir for a minute, toss in the peppers and and cook for a few minutes; next add the squash and cook a few minutes more, and then add the tomatoes. Cook for about 10 minutes, stirring occasionally. Finally add the eggplant, and cook 15 to 25 minutes more, until everything is soft and the flavors have melded together. Remove the boquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with freshly chopped basil leaves, salt, and a bit of fresh extra-virgin olive oil and fine-chopped garlic, if needed. Serve warm or cold. The dish tastes even better the next day.

Serves 8.