Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Quick Ratatouille
(This is my adaptation of Willan's "At-a-Glance" version of the recipe.)
Serves 4
Time in kitchen:12 minutes. Stewing: 8 - 10 minutes. Storage: up to two days in the refrigerator.

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from In and Out of the Kitchen in Fifteen Minutes or Less

1 onion
1/4 cup olive oil
1 medium eggplant (about 3/4 lb.)
salt and freshly ground pepper
2 garlic cloves
1 tablespoon ground coriander
1 teaspoon dried Provencal herbs or dried thyme
1 red bell pepper
1 green bell pepper
1 pound plum tomatoes
2 small zucchini (about 3/4 pound)
small bunch of fresh basil
Peel and thinly slice onion. Heat half the oil in wok (oil should be hot), stir in onion, and let fry over medium heat.
Trim eggplant and cut in half lengthwise. Cut each half in 3 - 4 strips, then across into 3/8-inch slices. Stir into onion with remaining oil and plenty of salt and pepper. Let cook over medium heat.
Peel and chop garlic. Stir into eggplant with coriander and Provencal herbs or thyme.
Halve, core, and seed peppers. Cut them across into thin slices. Stir into vegetables.
Halve tomatoes, squeeze out seeds, then chop each half into 4 chunks. Stir into other vegetables.
Finally, trim zucchini, halve lengthwise, then slice them across. Stir into other vegetables and adjust seasoning.
Cover wok and let cook until all vegetables are tender but still hold their shape, 8-10 minutes.
Meanwhile, pull basil leaves from stems and coarsely shred.
When ratatouille is cooked, stir in basil. Serve hot, or leave at least 30 minutes to cool to room temperature. Adjust seasoning just before serving.
Note: You don't absolutely have to use a wok. I used a big old cast iron fryinging pan and did just fine.