Classic Ratatouille - cooking recipe

Ingredients

3-4 tbsp olive oil
2 small onions, finely diced
1 red bell pepper, deseeded and cut into pieces
1 yellow bell pepper, deseeded and cut into pieces
1-2 cloves garlic, finely chopped
1/2 lb zucchini, cubed
1 small eggplant, cubed
1 lb tomatoes, roughly chopped
2 tbsp tomato paste
2 stems basil, leaves removed and coarsely chopped
3 sprigs thyme, leaves removed and coarsely chopped
3 sprigs oregano, leaves removed and coarsely chopped
1-2 sprigs rosemary, leaves removed and finely chopped
1/2-2/3 cup vegetable stock

Preparation

Heat the oil in a frying pan. Saute the onion and pepper for 4-5 mins. Add the garlic, zucchini, eggplant, tomatoes, tomato paste and chopped herbs, reserving some herbs for garnish. Stir well and saute briefly. Gradually pour in the stock, salt and pepper.
Simmer for 15 mins over medium heat until the vegetables are tender. Garnish with the reserved herbs and serve with crusty bread.