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.

GROUND LAMB or BEEF with EGGPLANT

Eggplant is so versatile, I can say we consume at least one every couple of weeks.
Can be made with either ground beef (I use 93% lean)or ground lamb. 
Serves 4.

3/4# ground meat
1 small Onion, diced small
1 clove Garlic, minced
1 Eggplant, peeled and cut into 1" cubes
2-3 Tbsp Sun Dried Tomato pesto, to your taste
8 oz Garbanzo Beans, rinsed
1/4-1/2 Cup Chicken broth
1/2 Tsp EACH:
Cumin, Turmeric, Oregano, Cinnamon
1/4 Tsp EACH:
Nutmeg, Black Pepper, Cayenne, Salt

One hour before serving, cut up the eggplant and toss with 1/2 Tsp Salt. Lay out on a rack for one hour.  (This draws excess moisture from the eggplant). Dry well with paper towels.

In a Dutch oven or heavy skillet with heat on low, brown onion in 1 tsp olive oil until translucent (about 5 minutes). Turn up the heat a little to medium-low and add ground meat breaking it up. "Sweat" the meat at this temperature until it is cooked through.  Add garlic and cook 30 seconds or so. Remove meat from the pan, and set aside.

Add 1-2 Tbsp of olive oil to the empty pan and when it's hot add the eggplant, stirring to coat. Cook it for about 5 minutes or more, tossing frequently till soft. Remove from pan and set aside. To the same pan, add all the spices and the pesto and, stirring constantly, cook for 2-3 minutes.  Return the meat and eggplant to the pan and toss to coat. Add the stock, more or less, so that you have sort of a slightly "wet" mixture, then add the beans and cook until heated through.  Serve with Couscous or gnocci or pasta.