Whether you call them aubergines or eggplants and courgettes or zucchini and crookneck squash, these vegetables form the foundation of a comforting peasant dish from Provence, France. Sliced, layered and baked or cut into chunks and simmered, ratatouille recipes include tomato paste, onions, garlic, herbes de Provence and slices or chunks of colorful bell pepper. Leave out the anchovies for a vegan, low-sodium version or add chunks of chicken, pork or beef for potlucks.