Ratatouille

Vegetarian Comfort food

Ingredients

3 tablespoons vegetable oil
1/4 cup chopped Tasso or spiced ham [3]
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 1-inch cubes (about 1/2 pound)
1 medium zucchini, cut into 1-inch cubes (about 1/2 pound)
1 medium yellow squash, cut into 1-inch cubes (about 1/2 pound)
3 cups chopped, peeled, and seeded fresh tomatoes, or 3 cups chopped canned tomatoes
2 tablespoons chopped garlic
1/2 teaspoon chopped fresh basil or 1 teaspoon dried
1/2 teaspoon dried thyme

Heat the oil in a Dutch oven over medium-high heat. Add the tasso and sauté for about 2 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant and cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil, and thyme. Reduce the heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them. Serve warm or it can be cooked a day ahead. It gains in flavor when reheated.