Late summer – a good time to experiment with ratatouille recipes. This recipe uses eggplant, tomatoes, garlic, zuchhini onion and many good things available at Beaverdale Farmers Market. Jenny from Dogpatch Urban Gardens recommends ratatouille as a staple vegetable combo, served with rice. Serve it with some Foccacia from Handcrafted by Kristina.
Comments give good tips: ditch the salt since the Parmesan cheese has plenty of it, and prep the eggplant and zucchini to release liquids. Remove the lid to let everything brown in the oven. The page has a dozen variations of ratatouille, from slow cooker to baked, layered or not.