Emeril Lagasse has a ratatouille recipe that uses eggplant, two types of squash, tomatoes and two types of bell peppers. The recipe takes about 20 minutes to prepare and serves around four to six people.
To make the ratatouille, first saute 1 1/2 cups diced onion and 1 teaspoon minced garlic in 1/4 cup heated olive oil for five to seven minutes. Add 2 cups diced eggplant and 1/2 teaspoon fresh thyme, and cook for another five minutes. Stir in 1 cup each of diced red bell peppers, green bell peppers, zucchini squash and yellow squash, and cook for five more minutes. Add in 1 1/2 cups chopped tomatoes, 1 tablespoon basil, 1 tablespoon parsley, and salt and pepper, and cook for a final five minutes.