Ratatouille

Made this over the weekend with help from a book which I will credit once I remember the title. [N.B. The New Vegetarian Epicure, by Anna Thomas]

Get:
1 eggplant, medium to large
3 skinny zucchini
3 big yummy summer tomatoes
some basil
6 cloves garlic
2-3 onions, or whatever you have
1 red and 1 green pepper
some parsley
2 cups tomato sauce or diced canned tomatoes
you do have olive oil and black peppercorns, right?

Peel and 1/2" dice (or 1" dice; or cut into 3" slices) the eggplant and zucchini. Toss liberally with salt and set in a colander to drain for at least 45 minutes (I recommend taking a nap during this time!). I think this is probably a key step though I'm not quite sure how it works.

Slice your onions; cut your peppers into strips or squarish bites, however you prefer. Chop your garlic.

Rinse your zucch and your eggplant in cold water then squeeze excess water from them in the colander.

Put 2 tbl olive oil in a large sauté pan or large pot. Heat the oil and add the garlic, stir for a minute, add the onion. When soft, add zucch and eggplant and sauté 6-7 minutes on medium. Add the tomato sauce and the chopped pepper and some basil.

Cook that, covered, at a simmer for about 20 minutes. Then add your parsley, a little red wine vinegar, a bunch of ground black pepper, maybe some salt to taste, more basil and the chopped fresh tomatoes just till they're warmed through a bit.

Enjoy warm or cold, with or without pasta or rice, and imagine you're in Provence.