• Choose a wide pan to cook in, I like my cast iron, enameled paella pan. Cube the vegetables into 3/4 inch pieces.
• Heat 1 T. olive oil in the pan over moderate - high heat. Add the eggplant, quickly stir to coat the eggplant. Sauté until golden and caramelized, about 5 minutes. HINT: Now, cover, lower heat and cook until tender, 5 minutes more. This step will give the best flavor and texture.
• Add the remaining tablespoon of olive oil and the shallots, garlic and zucchini. Stir well and cook until the vegetables have softened, about 10 minutes. Add the next 8 ingredients (rosemary through filtered water.) Stir well, bring to a boil, then cover and lower to a simmer. Simmer the stew for 20 minutes to meld the flavors. Add the heirloom tomatoes and fresh herbs, take off heat and enjoy!

Serving Suggestions:

• As a side dish, stuff mushrooms, stuff zucchini, (look for 8 balls at farmers' markets, cut in half) a filling for an omelet, top pasta or noodles, layer in a lasagne, top on garlicky bruschetta, add sliced olives, top with a herb/garlic bread crumb topping, garnish with toasted pine nuts... eat cold! Add your favorite grains or beans to the ratatouille; top with a creamy or grated cheese and melt gently on top.
• Stuff Mushrooms or Zucchini: Clean and core your favorite mushroom. Brush with olive oil, season with salt and pepper. Cook in a hot 400 degree oven for 10-12 minutes until golden. Drain any accumulated juices. Cut zucchini suitable for stuffing in half. I have used "8 ball" zucchini (round shape.) Scoop out all but 1/2 inch of its wall with a spoon. Steam the zucchini until tender, yet still holds its shape, about 10 minutes. Stuff Ratatouille into the cavities of the mushrooms or zucchini. Place in a baking pan to hold, reheat if necessary. Top with Herb & Garlicky Bread Crumbs and broil until golden.
• Quick Herb & Garlicky Crumbs: 3 T. dry bread crumbs (regular of gluten-free) 1 T. fruity extra virgin olive oil 1 medium garlic clove, peeled and grated 2 t. minced parsley 1 pinch salt & pepper 2 T. grated parmesan reggiano cheese (optional) ~ Mix all together, let sit for 15 minutes, top the ratatouille broil until golden.