recipe: RATATOUILLE

There are many ways to make ratatouille. Some are quite complicated, other are less so. I don't suggest we compare approaches during these days of 'Social Isolation'. Instead, here's an easy approach that is thoroughly flexible & forgiving. You can freeze it for later, top pasta or rice, use in omelets, sandwiches, and so much more.

SLOW COOKER? This recipe is best made in a slow cooker, what used to be called a 'crock pot'. I'd always thought it a silly appliance but I was soooo wrong. It brilliantly, almost effortlessly, prepares many, many wonderful, vegetarian/pescetarian dishes. Unlike most modern kitchen gadgets, slow cookers still are inexpensive +/-$30. If you have one, or are willing to get one, this recipe, & many others require only that you shop and slice.

If you don't go the Slow Cooker route, this recipe works on your stove-top using a soup pot or an extra-large sauce pan, with lid.  If you have a large Dutch oven/casserole with lid, you can do it in the oven, too. The only caveat is that you'll have to tend it regularly while cooking (see below).

Here's how to make easy, extremely-tasty Ratatouille that's good by itself & lets you make so may, crazy-easy meals.
from the annoying Mama, with love.

The RECIPE (but mess with it freely)

2 big or 3 medium onions, or more :: 4-6 or more garlic cloves :: 1 big or 2 medium eggplant :: 
:: a nice big pile of the following: plenty of tomatoes, green or yellow summery squash (both is best), green/yellow/red peppers
olive oil :: +/- 4 cups veg broth ::  4 pieces “good” bread :: slices “good” cheese (it’s fine if bread or cheese are a bit stale)

1. Chop onions & garlic. 

2. On very low heat, sauté onions & garlic in oil. Stir often. Maybe 20 minutes, onions should be brownish. 

3. Add broth. Keeping heat low until it’s simmering for a while.

4. Ladle soup into oven-safe bowls, half full, or a bit more. 

5. Top w/ ‘good’ bread & ‘good’ thinly-sliced cheese. 

6. Bake +/-325 degree oven or broiler. 

notes: 

a. Most any hard, or semi-hard cheese works. My current fav is Racklette (sp?). Since I can’t spell, you’ll have to call for more cheesy thoughts.
b. Bake vs. broil? I can't broil here, so baking works fine. If you can broil conveniently, everything in your bowl must be nice and toasty because that wonderful broiler can brown the cheese topping quickly. Ideally, I'd bake until soup is slightly bubbly & cheese is melted, then finish off in the broiler, but I can't. Experiment in your kitchen. I hope you'll enjoy all the outcomes.
c. ‘Good’ bread & ‘good’ cheese makes it better, even if a little stale. Of course, slice any moldy bits from the cheese.
d. This recipe is for Pipa’s soup (i.e., low-salt, low-fat, not spicy, blah blah). But, for us who appreciate flavor, add salt, pepper & cooking sherry. How much? Till it tastes yummy.
e. Lastly, you should know that everyone but me uses beef broth.

Heh, we all can use some comfort food now.  (But we'll keep it kinda healthful, please.)

Just in case you're wondering, I've got no numbers on this soup. And, believe it or not, I'm collecting zero onion soup data.