Ratatouille

A healthy, easy version of the French classic.
Ingredients:
1 1-lb zucchini (or one small zucchini and one small yellow squash)
1 1-lb eggplant
1 clove garlic, crushed
1 medium Vidalia onion
1 lb fresh tomatoes, ripe
½ tsp dried oregano
½ tsp dried basil
½ tsp dried chives
¼ tsp dried rosemary
Garlic salt and black pepper to taste
Olive oil
Dry red wine
To prepare:
1. Set a large skillet to medium heat, drizzle a small amount of olive oil (about 1 tsp.) to lightly coat the bottom of the pan. Coarsely chop the onion. Add onion to the pan and allow it to sweat. Add
2. Season the onion generously with salt and freshly ground black pepper.
3. Begin to cut the eggplant and zucchini into ½ inch cubes, leaving the skin on.
4. Coat a second large skillet with olive oil and set to medium-high heat. Before the oil smokes, add enough eggplant and zucchini to cover the bottom. Allow to brown on about two sides.
5. When the onions have become soft, add the garlic and cook for one minute.
6. Roughly chop tomatoes and add to the onions.
7. Season with dried herbs and more salt and pepper, if desired.
8. Move the browned zucchini and eggplant to the pan with the onions. Add more oil to the free pan and repeat browning process until all of the vegetables have been added to the final mixture.
9. When all of the vegetables have been browned, deglaze the empty pan with about 2 tablespoons of dry red wine (use a beautiful Beaujolais for authenticity). Add to the final mixture.
10. Transition the ratatouille to a six quart casserole dish. Cover and bake at 325º for an hour, or until vegetables are tender. Serve with quinoa or brown rice.