It was the beginning of the “month of sickness” for us Malayalis and i decided to go vegetarian for dinner. I’ve always been intrigued by how the French can eat without our usual smothering of spices. Also, I couldn’t think of any meal without meat or at least eggs. So it was the color of Ratatouille that beckoned. I couldn’t find squash but it tasted really good anyway.
Preparation: 5 min
Cooking time: 15-20 min
Ingredients
2 onions (medium)
3 eggplants (medium)
4 tomatoes (medium)
2 zucchini
1 yellow bell pepper (large)
1 red bell pepper (large)
2-3 tsp black pepper power or fresh ground pepper (I prefer the freshly ground pepper)
2-3 tsp salt
2 Tbs Tomato Puree or Ketchup
4 Tbs Olive oil
10 Black Olives sliced
1. Dice all the vegetables to about 1/2 inch length.
2. In a deep pan, heat 2 Tbs Olive Oil.
3. At medium heat, add onions and stir till they are soft (Do not brown)
4. Add tomatoes and stir for a minute.
5. Add the puree/ketchup and stir
6. Add the eggplant, salt and pepper
7. Add half cup water, stir and simmer covered for 10 minutes till eggplant is soft
8. Add the rest of the vegetables and simmer covered for 10 minutes.
9. Add 2 Tbs olive oil and the sliced olives and mix
10. Viola!
I had this with some homemade pasta (average) and it was really good. Something about the way the textures complimented each other… Soft eggplant, crunchy zucchini and smooth bell peppers… Never knew vegetables can be this flavorful too.
Next time, i might add grilled meat or maybe some shrimp! 
