Ratatouille

1/4 cup olive oil
2 large onions, sliced into narrow wedges
3 cloves garlic, minced
1 to 2 medium eggplant in 1" cubes (don't peel)
2 green peppers, cut in 1" squares
2 to 3 zucchini, in 1/2" slices (use the smaller amount if you use the larger amount of eggplant.  Depends on which you like better, eggplant or zucchini)
1 (28 oz.) can whole Italian tomatoes, drained reserving liquid
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 tsp. oregano
1/2 tsp. thyme
1 lb. sweet Italian sausage (optional)

Assemble and prepare all ingredients.  In a 6-qt. saucepan, heat oil and sauté onion and garlic for five minutes.  Add peppers and eggplant and cook five minutes.  Add zucchini and cook five minutes.  Chop tomatoes and add with seasonings.  Simmer, covered, for 30 minutes.  If vegetables look dry, add some reserved tomato liquid.  [Optional:  Simmer sausage in water to cover for 10 minutes.  Drain well,  cut in chunks and add to vegetables during last 15 minutes of cooking.]  Stir only occasionally and do not overcook as vegetables will become mushy and the appearance of the finished dish will suffer.  The vegetables should hold their shape and be recognizable individually.  As an alternative, they can be cooked separately and assembled just before serving to preserve the individuality of each vegetable.  Too OCD even for me.

This recipe, which we acquired because of a productive garden, was better known as "Rat Phooey" by the teenagers  in our household.  It is enjoyed by most adults, but mostly hated by anyone less than 20 years old.  I fix it frequently in the summer.  It is very good as sauce over linguini with lots of Parmesan cheese.