On the subject of bowls, here's the recipe for last night's ratatouille. I think it's misnamed; it's full of what I would consider late summer/early autumn vegetables rather than dead-of-winter produce. Still, I was able to take advantage of my greengrocer's special on zucchini.
(Adapted from The Times of London)
Fat-free olive oil cooking spray
2 onions, finely sliced
2 garlic cloves, minced
1 (14.5 ounce) can tomatoes (petite diced)
Kosher salt and black pepper to taste
1 bay leaf
Rosemary leaves from 3 sprigs
Thyme leaves from 10 sprigs
3 parsnips, peeled and sliced (remove any woody cores)
1 sweet potato, peeled and sliced
1 large globe eggplant, cubed (or 3 slim Japanese eggplants, sliced)
2 to 3 zucchini, sliced into half-moons
1 cup water
2 Tbsp red wine vinegar
Spray the bottom of a Dutch oven with cooking spray; heat. Saute the onions until soft, about five minutes.
Add the garlic, tomatoes, salt, pepper and herbs, and cook for about 15 minutes until the tomatoes thicken slightly.
Add in the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 to 40 minutes or until the vegetables are tender and coated with the sauce. If the stew is too soupy, increase the heat and cook, uncovered, to reduce the liquid. (I did not have to do this).
Serve as is or over pasta. The ratatouille can be made ahead and reheated.