Ratatouille
Adapted from Plenty
Serves 3-4

I used a delicata squash in this recipe which has an edible skin so I did not peel it.

Olive oil
1 large onion, finely chopped
4 garlic cloves, sliced thin
1 jalapeño pepper, seeded and finely diced
2 red peppers, cut into 1-inch pieces
1 small winter squash, peeled and seeded and cut into 1-inch pieces
½ pound green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 small eggplant, cut into 1-inch pieces
1 medium potato, cut into 1-inch pieces
2 medium tomatoes, chopped
1 tsp. sugar
1 tbsp. tomato paste
Chopped parsley
Kosher salt and freshly ground black pepper

Place a large and preferably oven proof pot over medium heat.  Add just enough olive oil to coat the bottom and then add the onions and a large pinch of salt.  Sauté for 5 minutes, then stir in the garlic, chile, and red peppers and fry for another 5 minutes.  Add the winter squash and continue frying for another 5 minutes.

Remove the vegetables from the pot and set aside in a bowl.  Add a bit more oil and then add the green beans, zucchini, and eggplant to the hot oil and fry for 5 minutes, stirring occasionally.

Return the contents of the bowl to the pot.  Add the potato, tomatoes, sugar, tomato paste, and another large pinch of salt and a few grinds of pepper.  Stir well and allow to cook for 5 minutes.  Pour in enough water to half cover the vegetables.  Cover with a lid and leave to simmer gently, lowering heat as necessary, for 30 minutes.  Taste the vegetables and add more salt and pepper to taste.

Preheat the oven to 400ºF.  If your pot is oven-proof, remove the cover and place the pot in the oven.  If not, transfer the vegetables and their liquid to a large deep roasting pan.  Either way, bake for 30 minutes or until the vegetables are very soft and most of the liquid has evaporated.  Stir in the parsley and serve.