Frito

Brian Bondy
This recipe has its roots in Spain. Frito is similar to Ratatouille but many times more flavorful.     
Ingredients
Tomato sauce, we make our own but use Organic Crushed tomatoes if none is available
2 Summer Squash (Zucchini, yellow squash)
1 large Eggplant
2 Bell Peppers
1 large Onion
1 head Garlic (to taste)
¾ cup Olive Oil, (I prefer Extra Virgin first cold pressing because it’s got a strong flavor)
1 T Balsamic vinegar (optional)
 
While I have listed quantities, it is entirely according to taste and what is available.   
Peel and slice eggplant into medium slices, about a ¼”
Slice Zucchini or other summer squash, again about ¼”
Cut peppers into strips
Slice Onions, Chop Garlic

In a large pan heated on high, add olive oil, enough to just cover the bottom.  Add about a tsp. of garlic.  Enjoy the aroma.  Place the eggplant on the pan without overlapping.  You want them to absorb some oil and thoroughly cook so you can drizzle some on top if you want.  Salt them.  Flip them to cook on the other side and when they are done, remove them to a bowl.  Finish all the eggplant this way.  Then cook the rest of the vegetables one at a time.  First add some oil (not as much as with the eggplant), then garlic, cook the vegetable adding salt, and when it’s done (soft), add it to the bowl.  When all the veggies are done add some oil and garlic to the pan, then add tomato sauce or crushed tomatoes.  Let it cook a bit.  I add about a tablespoon of balsamic vinegar here (not required).  It’s not much for taste but the sugars should be good with the acid in the tomato sauce.  When it’s cooked a bit, add the vegetables and let it simmer for a few minutes, stirring it all together. 
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That’s it.  You can eat it hot, room temperature or cold.  Some people put it on bread and eat it like a sandwich.   I love to have bread with it for dipping and mopping it up.  It’s good over pasta as well.