RATATOUILLE (My Way)

This is how I do Ratatouille. I like to add the smoky taste of grilled and marinated artichokes and sun dried tomato pesto. I think it adds a depth of flavor you don't normally get with most of the recipes I've seen.

2 small zucchini sliced lengthwise in half, then into 1/2" slices
1 medium Eggplant, peeled and cubed to 3/4"
1/2 Red Pepper diced into 3/4" pieces
1/2 medium Onion, sliced into 1/4" pieces
3 cloves Garlic, minced
1/2 teaspoon dried Thyme
1/4 teaspoon dried Oregano
1 jar marinated grilled Artichokes, drained and chopped large
1 large dollop Sun-dried tomato Pesto
1/4 cup Chicken or Vegetable broth
1/4 cup Olive Oil, divided

Start by heating 2 teaspoons of olive oil in a heavy bottomed pan or Dutch Oven over medium high heat.  When almost smoking add the zucchini and saute over medium heat stirring occasionally until slightly charred (about 5 minutes).  Remove and set aside in a pie plate or plate large enough to hold all of the vegetables.
Next heat about 1 tablespoon of olive oil in the same pan and when almost smoking, add eggplant, reduce heat to medium and stirring occasionally, saute until soft and starting to char. Set aside with zucchini.
Do the same for the pepper adding 1 teaspoon of olive oil and stirring occasionally, saute about 3 minutes.

Leave the peppers in the pan and add the onion and garlic. Reduce the heat to low and stirring often, saute the onion and garlic with the peppers till onion is a bit soft (about 3-5 minutes).

Next add the tomato pesto and spices and cook one minute, stirring it into the onion/pepper mixture. Add the chicken broth. Add the grilled artichokes and warm them for about 2 minutes.

Return the eggplant and zucchini to the pan and combine everything and cook about 3 minutes until vegetables are hot.

I serve this either with pasta or sometimes I saute some gnocci till it's browned on all sides and serve it with that or just with some crusty bread.
You can add olives or mushrooms for variation to the above.
Instead of olive oil you could use the oil from the drained marinated artichokes.