In keeping with last weeks ancient recipe for Lentil Soup this week’s Ratatouille has pretty deep roots in a Provençale preparation that comes from French military slang rata, meaning rough stew. Ratatouille as we know it today (the dish not the film) didn’t take form until the discovery of the New World and the introduction of tomatoes into the Mediterranean diet. This wonderfully simple dish has endured the centuries for one very important reason, it tastes phenomenal. Ratatouille is a mixture of ingredients that is greater than the sum of its parts. In fact, cooking each of the vegetables separately and then adding them together has even better results than this stripped down version. But who has time for that?

2 tbsp of oil
2 onions, chopped
8 cloves garlic, sliced
2 cans of tomatoes, chopped
2 eggplants, chopped
1 green pepper, chopped
1 zucchini
1 tbsp of dried oregano and/or herbs de provance
Salt and pepper to taste
2 oz. Gran Padano or Parmesan cheese

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