Ratatouille

•  Olive oil in a pan. 
• White onion (1/2 of a large onion); not too thin. 
• Cook for a bit 
• Add finely diced eggplant (2 slices, 1/2 " thick without skin)
• Cook some more.
• Add 1.5 cups of grape tomatoes + kosher salt + pepper
• Cook more with lid on.
• Lower heat (about 5 minutes)
• Add 1/2 of a big zucchini, diced into 1/2" cubes.
• Cover and cook.
• When tomatoes are soft, crush each with a fork.
• Simmer on low.

From: Laura Baylis