Ingredients

1 onion (or 1 cup tiny boiling onions)

1 smallish eggplant

2 small bell peppers

3 medium zucchini

1 small cucumber

2-3 cloves garlic

2 small, hot red pepper

4 Tbsp. olive oil

2 cups vegetable broth

3/4 cup tomato paste

3 tomatoes

2/3 cup Simple Vinaigrette Sauce

Preparation

  1. Coarsely chop onion. Dice eggplant into 1-inch cubes. Quarter and chop the bell peppers, zucchini, and cucumber.
  2. Finely mince the hot red pepper. Peel and press garlic cloves.
  3. Heat olive oil in a very large skillet, add to it minced red pepper and garlic. After 2-3 minutes, add the onion. Stir for a few minutes more, and then throw in the zucchini, eggplant, and bell peppers; toss and stir with two spons until everything seems to be evenly coated with oil.
  4. Mix together in a bowl: the hot vegetable broth and the tomato paste. Pour this over the vegetables in the skillet and add the cucumbers.
  5. Cook the vegetables slowly in this liquid, stirring occasionally, until the sauce is almost gone - about 1 hour. The vegetables should be very tender, but not falling apart.
  6. While cooking, cut the tomatoes into eights and a minute before taking the ratatouille off the fire, stir in the tomatoes.
  7. Cool the mixture well, then pour over it 2/3 cup vinaigrette sauce and toss lightly.