In the words of Deckard Cain stay a while and listen…. Now that I live with a vegetarian I do cook a lot more veg food than I did before but before this my old roommate was pretty much a vegetarian too so I’ve been making this recipe for a few years now. I don’t actually remember where I found the original one but over the years I’ve come to modify it for a number of cooking methods.

While I’m currently making the ratatouille in the winter I find that the quality improves greatly in the summer with the fresher produce. Also it’s possible to grow almost all the ingredients in a small garden.

Ingredients • 1 Italian Or Globe Eggplant Cubed • 2 Yellow Squash Cubed • 1 Zucchini Cubed • 12 White Mushrooms Sliced • 1 Can (12oz) Diced Tomatoes (I like the one in Italian seasoning but plain works too) • 2 Jalapenos Diced • 1 Red Pepper Diced • 2 Tablespoons Italian Seasoning • 4 Cloves Garlic Smashed • 3 Tablespoons Olive Oil • Salt And Pepper To Taste

Slow Cooker Version Combine all the ingredients and add extra water to cover if necessary. Cook on low for 8; or high for 4. Every hour stir the mixture.

Oven Version Combine all the ingredients in an oven safe dish and cook at 350 for 2 hours covered and 1 hour uncovered.

Stove Top Version 1. In a large pot on medium heat, add the olive oil and garlic. When the garlic becomes fragrant add the mushrooms and red pepper. 2. Once the mushrooms have becomes slightly soft add the jalapenos, eggplant, squash, and zucchini. Mix well and let sit for a few minutes before adding the Italian seasoning. 3. Add the tomatoes and mix well. Turn the heat to low and cook for another 30min or until the vegetables reach your preferred level of doneness.

This can be eaten as a hearty stew, on top of rice, or my favorite with a large piece of garlic bread.