Road’s End Ratatouille

—from Rivka Davis, Road’s End Farm, Dundee

Ingredients

•    Butter or oil
•    1 large or 2 smaller strongly flavored cooking onions, in bite-size or smaller pieces
•    Garlic, to taste (I use several cloves), chopped
•    2 or 3 ripe red or gold sweet peppers, seeds and sliced
•    1 standard or 2 to 3 Asian eggplant, sliced, peeled if desired
•    2 to 6 tomatoes, depending on size
•    Basil, to taste; about a handful of fresh leaves

Directions

In a large heavy frying pan, heat enough butter or oil to cover the pan bottom. Sauté the onions and garlic briefly on medium heat. Wash other produce. Add peppers and eggplant and continue cooking at medium heat, stirring occasionally, and adding a little more oil if necessary.
As the peppers and eggplant cook, cut up and add any combination of the following that you like: Summer squash, Snap beans, Tomatillo, Fennel

Next, cut the tomatoes into quarters (or smaller, if they’re really big ones) and add them to pan. Cover and simmer on moderate heat until all vegetables are just tender. Add basil leaves (whole or chopped) and simmer another minute or two. Serve with rice, potatoes, fish or meat, or just with good bread.