A vegetable stew from Provence, usually featuring eggplant, tomatoes, zucchini, onions, and herbs. Served hot or cold.

The following is not a traditional ratatouille recipe by any means, but it's both delicious and filling: Heat the oil, toss in the onion, garlic, and spices. Simmer until the onion is translucent. Add the bell pepper and eggplant and cook for 3 minutes, stirring well. Add the tomato puree, sun dried tomatoes, and soy sauce. Bring to a boil, then stir and let simmer for 10 minutes. Add the zucchini, chickpeas, olives, mushrooms. Simmer until the vegetables are tender, stirring occasionally.
Combine the white wine and cornstarch in a measuring cup, and stir until the cornstarch is dissolved. Add the mixture to the vegetables and stir well. Add hot sauce to taste (although traditional ratatouille is not a hot and spicy dish). Serve with crusty bread, or over couscous or rice.

Adapted from a recipe in Vicki Rae Chelf's Arrowhead Mills Cookbook, Penguin Putnam, 1993.