Ratatouille

Directions

1. 1
   Slice the peppers into half-inch strips and roughly chop the tomatoes.
2. 2
   In a large Dutch oven saute the onions, peppers, zucchini, and eggplant separately, in olive oil until each vegetable browns.
3. 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. 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. 5
   Cover and cook over low to medium heat for 30 minutes or until very tender.
6. 6
   Add the herbs at the end and check for additional salt and pepper.
7. 7
   You can use any combination of herbes de Provence but basil, thyme, oregano, and marjoram are common selections.