Skillet Ratatouille with Eggplant and Zucchini

This ratatouille follows the source’s skillet method rather than an oven-baked stack of identical circles. Two eggplants and two zucchini make a generous panful, joined by three colored peppers and four tomatoes. Cut the vegetables into reasonably even pieces and cook the onion first. Give the eggplant time to soften before adding peppers and the wetter tomatoes; that ordering keeps the vegetables from simply boiling. A little tomato sauce is optional, as in the original. Simmer with thyme and rosemary until the mixture is tender but still has distinct vegetable pieces. Finish with basil and serve warm or at room temperature with bread or grains.