Ratatouille

If you haven't made Ratatouille yet, it's definitely worth a try.  If you have kids, plan a night to watch the animated film (Ratatouille), and beforehand, bring everyone in the kitchen to make the recipe together.

This post is inspired by Doug, who posted in the comments last week:

Ratatouille makes a great dinner if you fry some polenta slices in olive oil, put the ratatouille on it, and top it with a big chunk of goat cheese. - Doug

Below is a recipe I found on SparkPeople several years ago:
Nathan's Two-Thumbs-Up Ratatouille
This veggie-packed dish makes six healthy and hearty servings.

Ingredients
2 small onions, chopped
2 cloves garlic, minced
1 bay leaf
3 Tbsp. olive oil
1 medium eggplant, peeled and chopped into 1-inch cubes
1.5 Tbsp. chopped fresh basil OR 2 tsp. dried basil
1/2 tsp. dried rosemary
3/4 tsp. salt
1 tsp. chopped fresh marjoram, OR 1/2 tsp dried marjoram
2 summer squash, chopped
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 cups chopped tomatoes
12 ounces dry pasta, cooked according to package directions
 
Optional ingredients: sliced black olives, fresh parsley, Parmesan cheese, Mozzarella cheese
 
Directions
Sauté onion, garlic and bay leaf in olive oil for 5 minutes.
Add eggplant, basil, rosemary, salt and marjoram.
Cover and cook over medium heat.
Stir occasionally until eggplant is soft, about 15-20 minutes.
Add squash, sweet peppers and tomatoes.
Simmer 10 minutes until tender.
Remove the bay leaf carefully.
Serve over hot, prepared pasta.
Sprinkle with parsley, black olives, shredded Mozzarella cheese and/or grated Parmesan cheese, if desired.