There are many variations on this dish, but what they all have in common is the basic list of ingredients: zucchini, summer squash, tomato and eggplant.
Cooking ratatouille the traditional way can be a lengthy process, so we're streamlining it -
Place eggplant on sheet pan and roast in oven for 20 minutes.
The longer you simmer the ratatouille, the more it will break down. If you'd prefer a stew of very soft vegetables, let the ratatouille simmer up to one hour.
Ratatouille can be eaten on its own, with beans, pasta, on crostini or even as a side dish.
Try it tucked into a crusty ciabatta roll for a delicious sandwich.