This recipe takes the components of traditional ratatouille and scrambles them into something completely different.

Using a sharp knife or vegetable peeler, cut one eggplant into thin slices lengthwise.  Stack them on top of each other and then slice them into long ribbons — fatter or thinner depending on your preference.  Place them in a bowl and salt generously then toss.  Allow them to sit for 10 minutes.

Cook the eggplant in boiling water for 2-3 minutes, then drain and rinse to cool.

Use a vegetable peeler to make paper thin slices of 2-3 zucchini lengthwise. Cut the slices to the width you like, or leave them as they are.  You want about 3 C. loosely packed.

Dice 3 tomatoes, making sure to save their juices.  Place in a bowl and salt, then sprinkle with olive oil.  After five minutes, toss the tomatoes and the squash together.

Slice 1 onion and 2 sweet peppers.  Saute in olive oil over high heat until the peppers are soft and the onions begin to caramelize.  Add 1 clove minced garlic and saute another minute or two.  Turn off the heat and add the eggplant to the pan, and toss with the other vegetables.

Add the vegetables from the pan to the bowl with the tomatoes and zucchini.  Taste and season with salt, pepper and a little red wine vinegar.