Ratatouille is a French word meaning to disturb, shake or stir. It is also a tasty way to use lots of early summer garden vegetables. Traditionally eggplant is used along with squash and tomatoes. Eggplant doesn’t have a strong flavor of its own and was commonly used by country folk to extend a dish in order to cheaply feed a larger family. I like the texture, but if you don’t care for or don’t have eggplant, leave it out. Instead add more squash. I consider all recipes to just be guidelines anyway, so I always make them my own.

Ratatouille can be served as a side dish or as a main course with rice or pasta. I chose to serve it as a side with hanger steaks. First I marinated my hanger steaks in olive oil, a splash of balsamic vinegar, and sprinkled with dried thyme, salt and pepper. Turn the steaks to make sure they are coated and let them come to room temperature while you begin the ratatouille.

The vegetables in ratatouille should be chopped to about a 1⁄2-inch dice and they are added in intervals throughout the cooking process. It’s a good idea to have 1 large onion and 6 tomatoes diced and ready before you begin this dish. Then over medium-high heat, coat a large wide pan with olive oil and add the onion. Season with kosher salt and a pinch of crushed red pepper. Cook the onions until they are soft but not brown, about 8 minutes. Mince and add 4 garlic cloves and cook for three more minutes. (Now is a good time to turn on the grill if you are making hanger steaks.)

Add tomatoes and 1⁄2 cup water or stock along with a bundle of fresh thyme and a bay leaf. Let this simmer on medium heat for about 15 minutes. You may substitute two 15-oz cans of tomato bits instead of fresh tomatoes and the water. If so, reduce the cooking time in this step to about 5 minutes or until the tomatoes are heated through. While the tomatoes are cooking, dice a green or red pepper, 1 eggplant, 2 summer squash and 2 zucchini.

Add the peppers and cook about 5 minutes. Then add eggplant, summer squash and zucchini. Season with salt and pepper, cooking on low heat until the vegetables are tender. Meanwhile, get the steaks on the grill. Don’t forget about the ratatouille, keep stirring the vegetables while the steaks are going.

Hanger steaks, a cheaper cut of meat, are best cooked to medium-rare or medium doneness. If you like steak well-done, you will be happier with a more expensive cut of meat. I grilled the steaks about 4-5 minutes on each side for medium-rare. Take the steaks off the grill, cover with foil and let rest for 10 minutes before serving.

The ratatouille should be done. Remove the bay leaf and the thyme bundle. Then chiffonade (cut into thin ribbons) 6 fresh basil leaves and stir into the vegetables. Taste to make sure the seasonings are correct and serve with grated Parmesan cheese.