Ratatouille

• 1 each green bell peppers roasted, skins and seeds removed
• 1 each red chili peppers roasted, skins and seeds removed
• 4 each tomatoes blanched, skins and seeds removed.
• 1 medium eggplant cut into large dice
• 3 small zucchini cut into half inch slices
• 1 large onions roughly chopped
• 5 cloves garlic chopped
• 1 x salt and black pepper to taste
• 1 x mixed herbs chopped, to taste

1. Slice the peppers into half-inch strips and roughly chop the tomatoes.
2. In a large Dutch oven saute the onions, peppers, zucchini, and eggplant separately, in olive oil until each vegetable browns.
3. If you do them all at once the pan will be overcrowded and they will not saute, they will steam and not brown.
4. After all the vegetables are browed, combine them in the Dutch oven, add the tomatoes and garlic, a squirt or two of olive oil, salt and pepper.
5. Cover and cook over low to medium heat for 30 minutes or until very tender.
6. Add the herbs at the end and check for additional salt and pepper.
7. You can use any combination of herbes de Provence but basil, thyme, oregano, and marjoram are common selections.

green bell peppers, red chili peppers, tomatoes blanched, zucchini, onions, garlic, salt, herbs

Taken from recipeland.com/recipe/v/ratatouille-48087 (may not work)