Perfect Ratatouille
A recipe from the Sneaky Kitchen
1 medium eggplant
salt (kosher salt is best)
2 medium zucchini (or 3 small ones)
1 medium onion
1 medium bell pepper
2 ripe medium tomatoes
3 garlic cloves, minced
small jalapeno or other hot pepper, or to taste, minced
1 tablespoon olive oil
1/2 teaspoon dried oregano
1 teaspoon dried basil or to taste
1 teaspoon salt
1 1/2 teaspoon sugar
1/3 cup dry white cooking wine
1/4 teaspoon black pepper or to taste
3 tablespoons tomato paste
freshly cooked rice, grated parmesan

Cut eggplant into quarters, then slice thin. Place in a bowl & sprinkle liberally with salt. Mix to distribute, then place in a colander for 15 or 20 min. or more to drain the dark, bitter fluid.   

Cut onion in half & slice thin. Cut bell pepper into squares. Place olive oil in a large pan over medium-high heat. Sauté onion & bell pepper until onion softens. Cut zucchini in half & slice about 1/2" thick. Add to pan & continue to sauté until vegetables start to brown a little.

Rinse eggplant thoroughly. Squeeze to remove water, or spin dry in a salad spinner. Add to pan with minced garlic & hot pepper. Continue to sauté for 2 or 3 min. while cutting tomatoes into small pieces. Add tomatoes to pan; sauté until tomatoes are heated through & mixture is boiling. Add wine, salt, sugar & spices. Cover & turn heat very low for 5 to 10 min. or until zucchini is tender. Add tomato paste & mix well. Serve with rice, sprinkle with grated cheese.