ratatouille, olive oil, basil.
(over medium heat and generous amounts of olive oil)
saute thinly sliced onion &chopped peppers (whatever colors you prefer) until soft.
optional: thinly sliced carrots.
add: chopped garlic &cubed eggplant.
stir until eggplant is fully coated in olive oil.
season: salt, pepper, basil, thyme, oregano.
add: cubed or thick sliced zucchini
add: either one can diced/crushed tomato or 3 to 4 fresh diced tomatoes with all their juice.
(I also added chopped cherry tomatoes… they needed to be used).
let simmer over medium low heat.
eat on toast.