I love ratatouille and I love Mexican food as well.
This recipe is a blend of those loves.
1/2 cup chopped onion
1 clove garlic, minced
1 poblano pepper, cut into rings [any pepper you prefer can be substituted]
2 canned jalapenos, chopped
1/4 cup olive oil
Brown onion in olive oil adding pepper in when the onion gets translucent. Add garlic when the onion and peppers are close to done.
After they have finished cooking add 2 15oz. cans diced tomatoes, or 4 medium fresh tomatoes.
Add 1 tsp oregano, 1/2 tsp cumin and 1/4 tsp ground black pepper, lower heat and allow to cook down while you chop the rest of the vegetables.
2 small zucchini
2 medium to small yellow squash
1 large eggplant
Chop and add to tomato mixture, cooking down for 30 to 45 minutes.
Serve hot or cold.
