Here's the basic one I use but I don't follow it to the letter. I usually wind up using more olive oil & garlic:
RATATOUILLE (serves 5-6)
1/3 cup olive oil
2 or more garlic cloves, peeled & chopped
1 large sliced onion
3 cups (2 medium) sliced zucchini
4 cups (1 small) cubed, peeled eggplant
3 TBL flour
2 green peppers, seeded & cut into strips
1 1/2 cups canned plum tomatoes
1 TBL capers
Salt & pepper to taste

Heat the oil in a large skillet, add the garlic & onions & saute until the onions are transparent. Meanwhile, slice the zucchini & peel & cube the eggplant. Flour the pieces lightly.
Add the zucchini, eggplant & green peppers to the skillet, ocver & cook slowly about 1/2 hour.
Add the tomatoes & capers & simmer, uncovered until the mixture is thick, about 10 minutes. Season w/salt & pepper. Serve hot or cold.~~Craig Claiborne

That's one dish that I just usually use the "wing it" method when making but I do have a good caponata recipe.

CAPONATA

1/ 2 cup olive oil
3 cups diced eggplant (3/ 8" cubes), about 1 medium
1 1/ 2 cup coarsely chopped onions
1 cup celery in 1/ 4 " slices
2 cups chopped fresh tomatoes
3 Tbs. minced garlic
2 Tbs. tomato paste
1/ 4 cup red wine vinegar
12 small stuffed green olives, sliced into thirds
12 black olives, pitted and sliced into thirds
1/ 4 cup small capers, drained
3 Tbs. sugar
1/ 4 Â 1/ 2 tsp. crushed red pepper flakes
1/ 2 cup lightly packed minced parsley
1/ 2 tsp. salt
1/ 2 tsp. pepper

In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, Tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature.

Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition.

It has been said that ratatoulle is just more of everything than you think you will need.
Not sure there really is a "recipe" but just a melange of eggplant or zucchini and onion, garlic, celery, bell peppers and tomatoes. Cooked in olive oil and seasoned with oregano, basil, thyme bay leaf and cooked in a fry pan.
Linda C

Interesting... my missing recipe was for a baked Ratatouille, but all of yours are pan cooked.

PS Thanks for the recipes.

You may want to try this one which is pan cooked then reheated in the oven until crispy. It's a dish we love:

Here a recipe from the Spanish island of Mallorca.
Most women there know how to make it and it's often seen in the typical restaurants there.

Ingredients:
Sauce:

4 TBS olive oil
4 medium sized ripe tomatoes, blanched, skinned and chopped
1/2 onion chopped
1 teasp salt

The rest:

2 medium eggplant - if young and tender - leave skins on, otherwise peel. Slice into rounds 1/4 inch thick.
Put immediately into bowl of salted water to prevent turning brown.
4 medium potatoes - peeled or not as you like, also sliced 1/4 inch thick.
5 Italian (mild) green frying peppers - seeded and cut into bit-sized pieces
3 cloves garlic - smashed
a sprig of chopped flatleaf parsley
oil for frying - I use sunflower oil
clean newspaper and kitchen towels

Sauce -
Put the 4 TBS olive oil in a small frying pan and heat. Add chopped tomatoes, onion and salt. Simmer about 20 minutes or until thick and jammy looking.

The Rest -
1) Fill large frying pan with about 1/2 inch oil. When hot but not smoking add 1/3 the amount of potatoes. When golden, remove and drain on paper towel-covered newspapers.

2) Continue with the rest of the potatoes - cooking them in two more batches, letting oil heat up again between batches.

3. When potatoes are all done put peppers into hot oil along with garlic cloves and fry until toasted. Remove along with garlic to paper.

4) Drain and pat dry the rounds of eggplant and put them into hot oil and fry in 3 batches - draining them on paper.

5. 
   in the bottom of an ovenproof casserole dish, sprinkle with salt, next layer half the potatoes, again a bit of salt, next layer half the peppers. Repeat with the same ingredients (no more salt) until all are used. Spoon sauce over top and add a bit of chopped parsley.

6) Put into medium oven for about 20 minutes until all is reheated.

This is also good served at room temperature and the next day.

SharonCb