I got an eggplant in our Rosedale's Farm share this week and got the idea to make ratattouie from my mom.
I just sauteed some garlic, onion and EVOO in a large skillet. Added chopped eggplant, chopped yellow summer squash, chopped tomatos (both also from Rosedales), and half of a tiny can of tomato paste. Just let it simmer together till we were ready to eat. I topped it with a little but of italian cheee crumbles by kraft, and serves with wheat bread to dip. Yum!