Versatile.  Versatile.  Versatile.  This is a combination of a classic French dish and some strong Mexican influence, which goes against all intuition but, I think, works out really well.  The recipe itself is dairy free, but you can sprinkle a little organic cheese over it if you want.  It's also wheat free, but you can serve it with crusty toasted bread.  Or scoop some onto a pile of whole grain, like brown rice or millet.  Use it as burrito filling, eat it straight out of a bowl, over beans, or on top of corn chips.   

Chop the onion first and then chop the rest of the ingredients while it starts to cook.  No need to have everything ready and in little glass bowls like a cooking show.  When adding 'anything you want' (which, if you decide to do it, takes the recipe even further from the original-- but whatever), stir in longer-cooking veggies right at the beginning.  Add delicate leafy greens, like spinach or chard, in the last few minutes.  When in season, use fresh tomatoes, but for today's weather-- canned is good.  Use a half of a jalapeño or less if you don’t like spicy things or will be serving it to children.   


Prep Time:  5 Minutes
Cooking Time:  30 Minutes
Yield:  4-5 Servings
Ingredients:
2 Tbsp Olive Oil
1 Large Red Onion, chopped
2 Garlic Cloves, chopped
1 Eggplant, peeled and chopped
1 Yellow Squash, peeled and chopped OR 1-2 Cups of Anything You Want
2 Red or Green Bell Peppers, chopped
1-28 oz Can of Fire-roasted Diced Tomatoes
2 Zucchini, chopped (with skin)
1 Tsp Dried Oregano or 1 Tbsp Fresh
½ Tsp Dried Thyme or 1 ½ Tsp Fresh
½ Tsp Cumin
1 Fresh Jalapeño Pepper, seeded and minced
Sea Salt and Pepper, to taste
Large Handful of Fresh Cilantro, chopped

Heat olive oil in a large, heavy-bottomed pan over a medium flame and add onion.  Cook until translucent, about 5 minutes.  Stir in garlic and sauté for one minute.  Add eggplant, squash or 'anything you want', peppers, tomatoes, and zucchini.  Stir to coat with oil.  Stir in oregano, thyme, cumin and jalapeño pepper.  Cover and cook over low heat for about 20 minutes, or until squash and eggplant are soft.  Season with sea salt and pepper, to taste.  Take off heat, stir in fresh cilantro, and serve.