There are far more complicated recipes for Ratatouille, but here's the more simple version I used, taken from the Better Homes & Gardens New Cook Book.
2 cups cubed, peeled eggplant
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (1 cup)
1 - 7 1/2-ounce can tomatoes, cut up
1/2 cup finely chopped onion
2 T olive oil
2 T dry white wine or water
1/2 tsp dried basil
1/4 tsp garlic salt
1/8 tsp pepper
1/2 cup shredded Swiss cheese
In a large skilled combine eggplant, zucchini, undrained tomatoes, onion, olive oil, wine, basil, garlic salt, and pepper. Bring to boiling; reduce heat. Cover; simmer about 2- minutes or til tender. Cook, uncovered, 5 to 10 minutes more or til thickened, stirring occasionally. Sprinkle with cheese. Serves 4.
Since I believe fresh is better whenever you have it, I made several adaptations to this recipe - using fresh tomatoes, basil and garlic from our garden. I didn't have Swiss cheese, so used Mozzarella. Just as good as far as we could tell.