Ratatouille

• 2 cups best quality olive oil
• 4 small eggplants, about 4 pounds in all, cut into 1 and 1/2 inch cubes
• 2 teaspoons salt
• 1 and 1/2 pounds white onions, peeled and coarsely chopped
• 7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2-inch strips
• 2 medium-size sweet red peppers, stemmed, seeded and cut into 1/2 inch strips
• 2 medium-size green bell peppers, stemmed, seeded and cut into 1/2 inch strips
• 2 tablespoons minced garlic3 cans Italian plum tomatoes, drained
• 1 can tomato paste
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh dill
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• freshly ground black pepper to taste

1. Preheat oven to 400 F
2. Line a large roasting pan with foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with salt, and toss well. Cover pan tightly with foil and bake for 35 minutes, until eggplant is done but not mushy. Uncover and set aside.
3. In a large skillet or in 2 small skillets, heat remaining oil. Saute onions, zucchini, red and green peppers and garlic over medium heat until wilted and lightly coloured, about 20 minutes. Add tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning.
5. Serve hot or at room temperature.
6. * great to have some feta cheese or sausages to add as you serve
7. * some freshly grated parmesan sprinkled on top is also very nice
8. * leftover ratatouille heats up nicely in a pot on the stove over medium heat
9. and may be served over a bed of pasta or rice.

olive oil, eggplants, salt, white onions, zucchini, sweet red peppers, green bell peppers, tomato paste, fresh italian parsley, dill, basil, oregano, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/ratatouille-50011158 (may not work)