![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7twb6pIy6z5E7_sciSHtOH_Lq7HdiHON_bS1BU6ffayhGP034dvYXFnTBpiUb88mVzTBmevotNXp3NOnw9gvliafz6eNhbiUTQnBisnGDzOtx_0C7GKu_9m-7VqgcbCVS8UQ2JNtSMuW/s320/Various+366.jpg)
Ratatouille tastes so great in the summertime. To serve with my simple salted salmon brown rice, I cooked the ratatouille with the tagine-style donabe, "Fukkura-san". With the far-infrared radiation and the outstanding steaming effects, I can make this simple dish so delicious without adding any liquid (besides the olive oil to saute the vegetables)! It's the dome-shaped porous lid (looks like a cute hat) which distributes the heat evenly to every ingredient, while traps all the moist coming out of each ingredient inside of the lid and gives the steaming effect.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various346.jpg)
Ingredients: Onion, bell pepper, Japanese eggplant, zucchini, tomatoes, okra, olive oil, red chili flakes, herb d'Provence, basil, salt and pepper. I ran out of the red (or yellow) bell pepper, so I used the green bell pepper only this time.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various348.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various352.jpg)
Saute the onion with a tablespoon of the olive oil first, then add each of the bell pepper, eggplant, and zucchini individually, after each ingredient is added and sauteed for a couple of minutes.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various353.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various354.jpg)
Add the tomatoes, okra, a pinch of dry chili flakes, 1/2 tablespoon of herb d'Provence. Season with salt and pepper. Stir.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various355.jpg)
Close with the lid and cook over medium heat for 15 minutes. Stir sometimes. Before finishing, add the chopped basil leaves and toss again. Garnish with parsley.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various372-1.jpg)
I could taste the whole summer in my mouth. I served the ratatouille with the lemon wedges. My donabe did it again...it was a wonderful dinner!
You can find more info about the tagine-style donabe, "Fukkura-san", on toiro's website.