Ratatouille

This has been one of my favorite things to make for many years.  My version has:

3 tablespoons of olive oil
1 Onion
2 Med Sized Zucchini Squash
1 Med Sized Eggplant
1 large can of diced tomatoes
1 tsp dried basil
1 tsp ground coriander
Salt and Pepper to taste

Medium dice the onion squash eggplant (peeled)  for about 5-10 minutes.  Add salt pepper, coriander and basil along with the can of tomato.  Saute a few more minutes, then cover and let simmer until soft and tomatoes are cooked.  Don't overcook till it's completely mushy, leave some body to the veggies.

I serve this at room temperature along with whatever main dish i might be cooking.  Its fresh, light and perfect for summer!