Q: How can you make a sworn carnivore squeal with delight over vegetables?
A: Mix them with beef!
We found ourselves with a zucchini, half an eggplant, a bell pepper, onions, garlic, and a small bunch of tomatoes. There was no getting around a batch of ratatouille. Which is a dish I love, so I wasn't too upset about it. So I stewed it up in a big pot. Which reminds me that interestingly, there are actually two schools of thought regarding ratatouille. The first insists that the vegetables must be cooked separately and then combined at the end. The second goes for communal cooking of the ingredients. Both camps are extremely adamant about the fact that it's only true ratatouille if it's made by their method. I actually have no opinion on the issue, but I usually cook everything together because it minimizes dishes. Why dirty 5-6 pots... when I can just use one...?
It's really a handy dish. You only one pot needed to make it, it's awfully flexible (you can adjust proportions of vegetables, seasonings, cooking times), and the possibilities of what to do with it are endless.