There are several ways of making this dish. Some cook everything separately, then layer and continue cooking, while others choose to saute everything together at once. My version is sort of an easy version of the latter. Yes, you could pre-chop everything and then begin, but I like to cut everything in a certain order as it is cooking.* First I start by putting about 1 tbsp of olive oil in a large pot and heat over a medium flame. While heating, I roughly chop an onion and 1 clove of garlic, adding it the oil once chopped.
* Next I cut the eggplant (or aubergine depending on where you live). This then gets added to the softening onions with more olive oil to coat well. Eggplant is a very thirsty vegetable and will absorb all of the oil, so don't hold back. At this point I add a good pinch of sea salt, stir, and then continue chopping the rest of the vegetables.
* I then chop the zucchini (courgette), yellow squash, and bell peppers. Once all of the vegetables have been added, I add another drizzle of olive oil if needed, a large pinch of herbes de Provence, reduce heat to medium-low and let simmer.
* While the vegetables are simmering, I chop 1 large or 2 medium tomatoes.* After the mixture has gently simmer about 30 minutes total, I add the chopped tomato and about 1/2 tablespoon of Harissa paste and stir. I then bring it back up to just about medium and let gently simmer for 20-30 minutes, or to desired consistency.
You can serve ratatouille as a side dish or a main. One of my favorite meals is to have ratatouille over brown rice. It makes an absolutely lovely filling for crepes. I also make a pizza using the left overs - spreading over a pre-baked crust, top with Feta cheese, then bake until cheese had melted.
While I am very happy with this method as it is so easy, I've been reading a few recipes that add the tomato at the beginning. This forms more of a sauce for the vegetables to stew in. I've always added to tomato at the end as I was told many years ago that adding tomatoes too soon to a dish hinders the way the other vegetables cook. Now, I have no idea if this is true and haven't tried doing it in reverse, but if you have anything to add to that topic - I would love to hear!
... including the infamous 
Mr. Jack R. from Ohio even gave us our own private performance including a lesson on how the bagpipe works. It was really fascinating to learn that melted bee's wax is used to coat the inside of the leather bag, stopping air from escaping and enabling it to fill with air for the bagpipe to play.
After I put the lid on the pork, I move on to making the cole slaw:
The last time I used the Tikka, I didn't mix the packet with anything, and spread it directly onto two chicken breasts. The results were a little too strong and salty, and the paste was a little thick. My friend Jane had suggested using yogurt to mix with and marinate. Well, I didn't have any yogurt, so relied on my favorite 
