Ritacco's Ratatouille

This dish premiered at the August 18 VC staff meeting. Two thumbs up!

Tomatoes [6 small]
eggplant [5 large]
zucchini [8]
green bell pepper [2 large]
red bell pepper [2 large]
red onion [1 large]
garlic [6 cloves]
Herbes de Provence (basilic, thyme, parsley) olive oil salt, pepper

65 minutes cooking.
Peel and drain the tomatoes. * (don't mind the seeds)
Chop the onion and garlic. Clean the bell pepper, cut into small strips.
In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic.
Add in the bell pepper. Cook for 20 minutes, stirring frequently.
Add the peeled tomatoes and herbs de Provence.
Stir well and cook for another 15 minutes. [35']
Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles.
Add the eggplant and zucchini to the pot. Cook for about 30 minutes. [65']
* Peeling tomatoes: cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a collander.
Make an X cut in the top, then peel off the skin.