Ali's Kitchen: Oui, oui, Ratatouille!

You know why ratatouille is the perfect food and wants you to eat it all the time? Look at it:

RATATOUILLE

It has the word "oui" in it. It's a culinary extravaganza of positive reinforcement, and it loves you. Love it back! I adore ratatouille, especially MY way that doesn't involve any stupid bell peppers. Honestly, bell peppers? You have eggplant, zucchini, onions, garlic, and fresh tomatoes... and you want to ruin it with bell peppers? Why would anyone do that?

Anywho, it may be all the Julie & Julia ads I've been seeing around, but I decided that I HAD TO cook ratatouille, and I HAD TO come up with a "new" way to make it. New here meaning "one Ali has not done before, because Ali doesn't feel like looking up the real recipe, and would rather just wing it." Herewith, My New Ratatouille.

Slice into 1/2 inch rounds:

1 eggplant (then halve these rounds into semicircles)

4 large zucchini

2 medium yellow onions

Slice very thinly:

4 large garlic cloves

Dice:

6 medium vine-ripe tomatoes

Set aside:

Extra virgin olive oil

Cooking spray

Herbes de Provence or similar mix*, to taste

Fresh basil, to taste

Sauté the eggplant and zucchini slices in single layers, over medium heat, setting aside when lightly browned on both sides, perhaps 2 minutes per side. Use just enough oil to coat the pan each time. Over medium-high heat, sauté the onion and garlic together, stirring often, just until the transluscent, about 3-4 minutes.

Spray a casserole dish with cooking oil and place the sautéed eggplant in gratin-like rows.

Sprinkle with Herbes de Provence. Next, spoon onions and garlic over the eggplant; add more herbs, approximately the same amount, again, varying for your taste. Add zucchini in neat rows, like the eggplant, and follow with a final dash of herbs.

Top everything with the diced tomatoes.

Cover tightly with aluminum foil. You can make the recipe ahead of time to this point.

Heat the oven to 375º F.

Let the casserole cook with aluminum foil covering it for approximately 20 minutes, longer if you've had it in the refrigerator. You're looking to cook until heated through, though the magical thing about ratatouille is that, in my opinion, you can't really overcook it. It's one of those dishes that can sit around and be reheated over and over, and just get better with each serving. Top with fresh basil! If you've made the amounts above, enjoy for days! Le yum yum!

* I use a pre-made Fresh Direct Provence Classic mix, which includes sea salt and black pepper, so I've not added any salt to the recipe. If you're using fresh Herbes de Provence or a mix without salt, add it with the Herbes de Provence, again, to taste.