Recipe: Quick Summer Squash Ratatouille

from Hadassah magazine

Quick Summer Squash Ratatouille (Serves 8 to 10)
2 ripe tomatoes
1/4 cup olive oil
1 medium red onion, cut into medium dice
2 garlic cloves, finely minced
1 small eggplant, peeled and cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 medium yellow squash, cut into 1-inch cubes
1 red bell pepper, cored, seeded and cut into 1-inch cubes
2 cups V-8 Juice
1 tablespoon chopped fresh thyme
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups (8 ounces) grated Gruyère or Swiss Cheese 

1. Prep the tomatoes: Bring a medium-size pot of water to boiling over high heat. Drop the tomatoes into the water and cook for 1 minute. With a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Use a paring knife to peel the tomatoes; then core each one and squeeze out the seeds. Chop the tomatoes. 
2. Cook the ratatouille: Heat the oil in a large ovenproof sauté pan over medium heat. Stir in the onions and garlic, cook until shiny—2 minutes. Stir in the zucchini, yellow squash, peppers and tomatoes; cook until they are shiny and slightly softened—3 to 5 minutes. Add the juice and thyme; bring the mixture to simmering. Lower the heat to low; cover the pan and simmer until the mixture has thickened and the vegetables are cooked through—30 minutes. 
3. Add the topping: Preheat the oven to broil. Stir the salt and pepper into the ratatouille; taste the mixture and add more seasoning if you wish. Sprinkle the cheese over the ratatouille and place the pan under the broiler until the cheese is melted and lightly browned, 2 to 3 minutes. Serve immediately, family style with garlic toast if you wish.