Ratatouille

• 3 good sized aubergines
• 3 red peppers
• 1 kg/2 1/4 pounds tomatoes, soaked in boiling water and peeled
• 3 courgettes/zucchinis
• 4 cloves garlic
• Herbes de Provence (rosemary, thyme etc)
• olive oil
• salt, freshly ground pepper and cayenne

1. Halve the peppers, remove stalk and seeds and grill skin side up until charred. Remove the skin (or simply buy pre-peeled peppers).
2. Cut the aubergines into thick 2cm (1 inch) cubes and fry with some oil for 30 minutes, stir regularly
3. Cut the courgettes into large dice and fry in oil, stir regularly.
4. Cut the tomatoes into pieces and cook in casserole dish with olive oil, until they lose their liquid.
5. Fry the onions and garlic over gentle heat in oil.
6. Place all the vegetables without their juices into casserole dish, pour 5oz of olive oil and sprinkle with Herbes de Provence. Season with salt and pepper and cayenne. Stir well and simmer for about 15 minutes.

aubergines, red peppers, tomatoes, zucchinis, garlic, herbes, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/ratatouille-1251136 (may not work)