Ratatouille

Please share your recipes for ratatouille. I mean the ones you use not something i can find on the web. I can do that too. In fact i do that.

Thanks in advance

My ratatouille is just my pasta sauce only with added chunkier vegetables such as green/red peppers,onion,whole cherry tomatoes and courgette....if available. I give the veg a blast in the frying pan till they are well charred before adding them to the sauce.
I also brown some chicken pieces, add them and that's it....all ready to serve. No idea if that's what a ratatouille really is or not but it tastes pretty good.

There's at least two variants. The supposed proven�al classic is the constituent vegetables gently fried until they're really soft, and then run through a food mill. It's more like a paste/spread when you've finished with it.

The second is the barely cooked veg of the nouveau cuisine age.

I do one with large chuncks of onions that I saute in a good amount of olive oil, then I add eggpplant, colored peppers, chunks of zuchinni and whole garlic gloves and whole cherry (or grape) tomatoes. (I usually start a hot pan with the onions and add everything as I chop it-adding the zuchinni and tomatoes at the end to "deglaze" the pan a bit, so it sautes for 10-15 mins and the onions and eggplant and peppers begin to get caramalized. I then tranfer the pan to the oven and bake at 350 for 45-1 hour making sure to toss everything if it's browning too much on top. Sometimes the tomatoes are very juicy and you need to let it go a bit longer or there is not as much juice to evaporate and it is shorter. You can add as much salt, pepper and herbs as you like.
I love to make this and usually get raves from everyone. It freezes very well.

I tend to fry onion and garlic lightly in a pan, then add red, yellow and orange peppers cut into small chunks, zucchini cut into half moons, and I cheat and use good canned tomatoes. I usually add fresh basil and a generous grinding of pepper. I simmer over a low heat until the veggies are cooked. Sometimes I pop the whole thing in a pyrex dish and cover with slices of buffalo mozzarella and put under the grill or in the oven until gooey!