Ratatouille

Instructions

Set a large casserole over medium heat. When it is hot, add just enough olive oil to cover the bottom.

Cut the zucchini and eggplant into slices about ½ inch thick, then cut the slices into rectangles of roughly 3 by 1 inches. Cook them in the casserole until light brown, then lift them out and set them aside.

Chop the onion and garlic, and cut the bell pepper into strips or dice. Add a little more oil if the pan looks dry, then cook the onion and pepper slowly for about 10 minutes, until tender but not browned. Stir in the garlic.

Peel and seed the tomatoes, then dice them or cut them into quarters and add them to the casserole. Sprinkle in some salt to draw out their juices, cover the pot and lower the heat.

After five minutes, check the liquid. If the tomato juice nearly covers the vegetables, leave it alone. If not, add a little water, but not too much.

Season with salt, pepper and Herbes de Provence. About 1 tsp salt, ½ tsp pepper and 1 tbsp herbs is usually enough, but go by taste.

Return the zucchini and eggplant to the pot and fold them gently into the tomato, onion and pepper mixture. Cover and simmer on low heat for 10 to 20 minutes, until the vegetables are tender but still hold their shape.

Remove the lid, raise the heat slightly and cook uncovered for another 15 minutes, basting often. It is ready when most of the liquid has evaporated and only a little juice and olive oil remain. Serve hot or cold.