Eggplant Ratatouille

This makes a ton of ratatouille and the recipe could easily be halved. I made it for a potluck lunch at work and I also wanted extras for lunch. The first night I served it hot over chicken, and my husband said it would work well over pasta. I had it cold for breakfast the next day and it was even more amazing. The garlic really developed overnight and the flavors meshed together so much better, if its possible. This recipe would probably have been way better with fresh tomatoes, but since i love them so much, I rarely have that many laying around. Since it was a huge batch and mostly for other people, i use canned.

Keep in mind that I don't measure when I cook for the most part, so spices, etc. should be added to taste. :)

2 eggplants (approximately 4 cups) peeled and cubed
1 medium summer squash
1 medium zucchini
2 medium onions
fresh garlic, peeled and chopped, to taste (i used 8 cloves cause i LOVE garlic)
1 green bell pepper
1 red bell pepper
olive oil
42 oz of canned diced tomatos
italian seasoning, to taste
salt, to taste (sea salt grinder is awesome here)
pepper, to taste (ditto, fresh ground)

1) In a skillet, heat the oil and add the onion, summer squash, peppers, zucchini, and garlic. saute until just tender and the onions are somewhat translucent.

2) Throw all of the sauteed items in a big pot (trust me here, BIG), and add the eggplant, tomatoes, italian seasoning, salt and pepper. Simmer until eggplant is tender. Plate with pasta, chicken, or any other thing you can think of.

YUM!

From now on I'll try to take pictures of things as I cook them. I'm not a great food phototgrapher, but I'll do my best.