This is another one of those highly adaptable recipes I love so much. I’ve been making this for years in different incarnations and finally decided to take note of what I actually do. This makes a great topping for pasta, like a thick vegetable tomato sauce. Or if you choose to let it cook down and dry out a bit, it’s a great ratatouille that goes great with grilled meat, or even just some nice crusty bread. This recipe is structured so that it is relatively quick to make; There are some shortcuts in here that you can choose to use, or not to use. The point of this recipe is that it’s delicious, relatively healthy, and won’t take you all day to cook.