Ratatouille(Provencale Vegetable Stew) - cooking recipe

Ingredients

4 Tbsp. olive oil
2 large onions, peeled and chopped
4 sweet red or green peppers, cored, seeded and cut into thin strips
4 tomatoes, peeled, seeded and chopped
1 lb. zucchini, peeled and cubed
1 medium sized eggplant, peeled and cubed
salt and freshly ground black pepper
1/4 c. mixed fresh herbs or 4 tsp. dried herbs

Preparation

Heat oil in flameproof casserole.
Add onions and cook gently, until just limp.
Stir occasionally so they don't brown.
Add remaining vegetables and season with salt and pepper.
Mix thoroughly.
Cover and cook over low heat for about 30 minutes, until vegetables are tender, but not mushy, and most of liquid has evaporated.
If Ratatouille is still soupy, cook uncovered over low heat for another 10 minutes.
Just before removing from heat, stir in herbs.
Makes 4 servings.