* 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.