[Mezzaluna]

I've been throwing together a sort of ratatouille from whatever looks good in the market. Eggplant is the base as long as I can find good ones. The pairing with mushrooms works extremely well.

3 (or more) tablespoons olive oil
1 large onion, diced
3 large cloves garlic, finely minced (or more if you like)
4 cups diced eggplant (peeled if you like or if the skin seems thick/tough), 1" cubes
2 medium zucchini, 1" cubes
1 pound sliced white button mushrooms
2 ribs celery and their leafy tops cut into 1/2" lengths (or more than 2 ribs)
2 large tomatoes, 1" dice or 1 large can diced tomatoes in juice
Lots of fresh Italian parsley (1/2 cup roughly chopped- or more)
Lots of fresh dill (1/3 cup roughly chopped- or more
1 tablespoon Penzey's Italian herb mix (oregano, basil, rosemary, thyme, etc.)
4 ounces tomato sauce
Salt and pepper to taste

In a large pot heat the oil over medium heat. Add the garlic and swish it around a few moments, then add the onion. Sprinkle with a little salt and continue sauteeing a couple of minutes. Add the eggplant with a little salt and pepper. Saute, stirring, about 5 minutes until the eggplant begins to give off its juices. Add the mushrooms (with a sprinkle of salt) and continue sauteeing and stirring until they, too, begin to give off juices. Add the celery and zucchini; stir for a couple of minutes. Add the tomatoes, then stir in the fresh and dried herbs. Cover the pot and continue cooking about five minutes. Add the tomato sauce; stir to blend. Cover the pot and reduce the heat to low. Allow the mixture to simmer, uncovered, about 30 minutes, stirring occasionally. Taste for seasoning before serving. Top with grated parmesan or grana cheese if you like.

You can also add in green beans, spinach or carrots if you like. I've been known to add leftover veggies to the mix.