Lebanese Eggplant Stew

Many years ago as a student at the University of California, Berkeley, I was invited to a dinner given by professor Laura Nader, a Lebanese American professor of Middle Eastern studies and sister of maverick politician Ralph Nader. Her dinner was simple and elegant, and the main course was a sort of Lebanese ratatouille. It was a delicious first for me, and contained many of the same elements as its French counterpart—eggplant, zucchini, tomatoes and green pepper—but its seasonings, rather than being the basil and garlic of the French version, were more typical of the Middle East. You might serve the dish with rice and a simple salad of romaine lettuce, just as Professor Nader did so long ago. I would also offer some crusty bread on the side.