“RATATOUILLE PROVENÇALE 8 servings Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life. Heat in a large skillet or Dutch oven over medium heat: ¼ cup olive oil Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks 2 large zucchini (about 1 pound), cut into 1-inch chunks”
―
Irma S. Rombauer,
Joy of Cooking