Garden Vegetable Ratatouille

This summer vacation I am mastering the art of laziness, and don't even feel bad about it.  Even in the kitchen I am looking for easier ways to make a healthy meal.  So tonight I came home after an action-packed day of appointments, and tried to figure out what to do that would keep me on track health-wise, but wouldn't take too much preparation.  I looked at the pile of vegetables on my counter, both from my garden and a friend's, and decided to do a one-pot dish.  Ratatouille doesn't seem to have a lot of rules, so I just pulled out a cutting board and started chopping.  I had a yellow summer squash, a purple eggplant, red bell pepper, some tomatillos and the first of the ripening tomatoes.  I chopped these, as well as a store-bought onion, into large chunks, then added minced garlic, and some minced hot peppers from my garden.  I just seasoned, added a small amount of olive oil, and started cooking over medium heat.  When everything started softening, I added about a half cup of white wine, and a few teaspoons of tomato sauce.  I didn't want everything mushy, as some recipes for ratatouille tend to be, so I watched closely. At the very end of cooking, I added my fresh chopped parsley and oregano from the garden.  I thought about adding some kalamata olives for some briny-salty personality, but I was too lazy to pit them, so instead I opted for a spoonful of capers. Same effect.  I served all this over some barley prepared in my trusted rice cooker, and next to some grilled chicken.  Quick, tasty, healthy, and plenty leftover for another day.  I may add some chick peas to the vegetables and mix with brown rice for a meatless lunch.