This recipe from CUNY FoodFEST chef Margaret is rich, inviting, and delicious over a bed of basmati rice.

Ingredients

2 tablespoons of olive oil
5 cloves garlic, minced
1 medium onion, diced
2-3 medium bell peppers (any combination of red, green, orange or yellow bell peppers), diced
1 medium eggplant, peeled and diced
2 medium zucchini (yellow or green or both), diced
3 medium tomatoes (any combination of yellow, orange, red or other tomatoes),  diced
Salt, to taste
Black pepper (preferably fresh ground), to taste

Directions

Add olive oil to a hot frying pan.  Add onions, garlic, and salt and cook over medium heat until onions are translucent.  Add eggplant, bell peppers, squash and tomatoes, reduce heat to medium-low, and cook until everything is the texture you desire (still crunchy or soft), keeping in mind that the longer it cooks, the less vibrant the colors will be.  The vegetables will give off a lot of water.  Cover the pot if you want a soupy ratatouille. Leave the lid off to cook off some of the water.  Add salt and pepper to taste.
Optional Garnishes:
Fresh basil, oregano, thyme, fennel, or lavender (or any combination of these) and a drizzle of extra virgin olive oil
A dollop of basil pesto
Melted mozzarella and/or parmesan cheese