ciambotta's what we call it but you might have heard of ratatouille

Super healthy, lots of fiber, no cholesterol, great if you on a diet, awesome if you're vegan, freezes well.. its the whole 9 yards. My mom always makes this in the summer when vegetables are plentiful and inexpensive. It usually goes something like this: eggplants, peppers, tomatoes, zucchini, carrots, onions and string beans. But that doesn't have to be it- throw in some chopped asparagus, use up that lonely potato in the cabinet, add squash, cauliflower.. it doesn't matter. Growing up this dish was made to use up all the leftover veggies so throw in whatever's gonna blow your skirt up. If you're cooking this in a large pot, put a little olive oil in the bottom and throw in the chopped onions and carrots, then while they're simmering start chopping the rest. The key is to cook the harder vegetables first, like celery, potatoes, then move to peppers, then to eggplants and zucchini, then last tomatoes mushrooms and the softest. OR recently, I experimented by throwing it all chopped in a crock pot I turned it on low, left for the office and dinner was ready but the time I got back. Use whichever method's easiest for you. I always like some fresh parsley (or cilantro might go well) but splash of vinegar or some lemon juice will give this a refreshing tang and its great hot off the stove or cold on a summer day.