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I made this today with all fresh veggies and herbs from the garden. I did my own version and added a few yellow squash, 1 lg. zuchinni, 4 lg. fresh tomatoes, 1 med. eggplant, 1 ea. red & green bell peppers, (all about 1/2 inch in size chop. Start with the olive oil and 1 pod of cayenne chopped fine, a pinch of cayenne crushed dry pepper, 4 cloves of garlic minced, Kosher salt and black pepper, onion and garlic powder, and 2 med. Vidalia onions with a med. chop. At the end I added the basil, parsley, thyme, and a bit of fresh oregano. My husband loved it so much he went back and ate seconds. It is a lot of chopping but well worth the outcome. I left the veggies a little crunchy.

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I have been making this for years and years I use a lot of garlic, a medium onion (sauteed together first , can of stewed tomatoes, bundle of fresh thyme, chopped parsley and chopped basil and a shake of crushed red pepper. all in a pot and boiled down. Remove thyme bundle. serve over linguine. I do not use a skillet for the zucchini. Didn't know it was called Ratatouille.

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Cuh-razy good! Excellent, quick, and filling dish; even for an occasional cooker. Next time, I'll remember to drain and perhaps rough chop the tomatoes, and keep the onions a little thicker. But most excellent.