2 tbs. olive oil
1 onions, diced
2 capsicum (red and green), diced
1 eggplant, cut into cubes
2 zucchini, cut into cubes
4 ripe tomatoes, chopped
2 garlic cloves, finely chopped
1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)
Salt & pepper
Place a large sauté pan on medium heat. Add oil and cook the onions and capsicum for a few minutes. Now add the remaining vegetables, bouquet garni and garlic and season with salt and pepper.
Stir the vegetables and cook for 5 minutes on high heat. Now reduce the heat, cover and cook for about 30 minutes, stirring from time to time.
Great served with fish, lamb and chicken. I sometimes have the leftovers with canned tuna or warm the leftover ratatouille in a pan, make a few indents with a spoon and crack a few eggs in. SO YUMMY!