Simple Ratatouille with Tomatoes and Summer Vegetables

• 1 large Tomato
• 1 Bell pepper (red or yellow)
• 1/2 Onion
• 1/2 eggplant, 1/2 zucchini I used eggplant and zucchini
• 1 Olive oil or vegetable oil
• 1 Grated cheese (optional)
• 150 to 200 ml Vegetable juice
• 1 Salt and pepper (preferably black pepper)
• 1 Consomme soup stock cubes
• 1 tsp Grated garlic (or garlic powder)
• 1 Herbs of your choice (basil and oregano)

1. Dice the vegetables into preferred sizes.
2. Slice the eggplant into rounds.
3. Heat olive oil in a pot and add all vegetables except for the tomato.
4. Season with salt and pepper and saute over medium heat.
5. When soft, add tomato and condiments.
6. Simmer over medium heat.
7. Simmer to reduce until all the liquid evaporates.
8. Done.
9. Sprinkle grated cheese if you wish.
10. Note: Ratatouille goes really well with bread or pasta.
11. Also works with fish or meat.
12. Note: Here's a variation; I served it with boiled chicken (and grated cheese).

tomato, bell pepper, onion, eggplant, olive oil, cheese, vegetable juice, salt, cubes, garlic, herbs

Taken from cookpad.com/us/recipes/152350-simple-ratatouille-with-tomatoes-and-summer-vegetables (may not work)