1 white onion, diced
1/2 cup Texas extra-virgin olive oil
6 medium cloves garlic, minced
1 large eggplant, peeled and cut into batons (sticks) 1/4 inch by 1/4 inch by 2 inches
1 small zucchini, cut into batons (as above)
1 small yellow squash, cut into batons (as above)
1 small chayote, peeled and cut into batons (as above)
1/2 small jícama, peeled and cut into batons (as above)
1 small red bell pepper, seeded and cut into batons (as above)
1 small yellow bell pepper, seeded and cut into batons (as above)
1 small poblano chile, seeded and cut into batons (as above; you do not need to roast or remove skin)
4 beefsteak or other ripe tomatoes, diced
1/2 to 3/4 cup chopped flat-leaf parsley, basil, cilantro, and Mexican oregano
sprigs of fresh herbs such as basil, flat-leaf parsley, cilantro, and Mexican oregano (including oregano flowers) for garnishing plate; tear off 4 or more whole basil leaves per person to scatter on top of each serving of ratatouille
salt and freshly ground pepper to taste
In a large pot, sauté onion in olive oil over high heat for about 1 minute, being careful not to burn. Add garlic and cook until very light brown. Stirring to keep from burning, add eggplant, zucchini, and yellow squash and cook for 3 minutes. Add chayote and jícama and cook for 2 minutes. Add peppers and poblano and cook for 2 minutes. Finally, add tomatoes and herb mixture and cook for 2 minutes. Season with salt and pepper. Most of the vegetables should be between al dente and soft, though the eggplant may be a bit mushy.
To serve: Put on plates with lamb and top with basil leaves. Garnish plates with sprigs of other herbs. Serves 8.
