Martatouille

I've seen a few really nice posts on ratatouille, recently, in the foodblog-sphere. One is this, by Meeta, where she really explains the meaning and the basics of ratatouille.
I've always loved this dish. Recently I made a sort of ratatouille which I named 'Martatouille' :) - in fact, technically it couldn't be called 'ratatouille', I suppose, because it does not contain eggplants, which Meeta tells us are a basic ingredient for the real dish. But I'd say the technique and the idea is quite similar.. so here is the recipe!

Martatouille
Ingredients
One small onion
One clove garlic
Four small potatoes
2 bell peppers (red and yellow, if possible)
1 broccoli (crown+stem)
4 small zucchinis
1 small can (1/2 lb) whole tomatoes
Olive oil
Salt, pepper, oregano

Cut all the vegetables in small pieces. Sautee the onion in olive oil (~2 tbsp), on medium-high heat, for 3 minutes. Add the garlic clove, sautee for 1 more minute. Add the potato pieces, sautee for 5 more minutes. Add salt (~1 tbsp). Add the pieces of peppers, zucchinis, and broccoli stems. Sautee for another 3 minutes or so. Add the canned tomatoes, squish them with a fork, and then cover the lid. Cook for another 5 minutes, then add the pieces of broccoli crown, and cook for another 5 minutes. Check the tenderness of the potatoes and peppers and adjust salt. If everything is ok, add some black pepper, oregano, stir everything and serve!

I think this is half way between a ratatouille and a peperonata. Basically, it can be made with whatever vegetable is leftover in your fridge. Perfect for each season!