4 onions (2 Spanish, 2 Bermuda)

4 peppers (2 yellow, 2 red)

2 eggplants

Sauté in a lot of olive oil. Let stew for two hours or more.

Add sun-dried tomatoes (or tomato paste).

Olives optional.

Oregano, tarragon, and thyme.

Chopped parsley.

Do not use zucchini.


Cube the eggplant and roast, sprinkled with olive oil, one hour at 400 degrees in pan lined with foil.

See speedy ratatouille.






Speedy Ratatouille


2 red peppers, halved, cored, and diced

1 medium onion, peeled and diced

1 eggplant, peeled and diced

Saute vegetables in olive oil until wilted. Broil for 20 minutes until getting blackish. Put back in saute pan and continue cooking until soft. Add 2 tablespoons ketchup, 1/4 cup white wine, 1 teaspoon Balsamic vinegar. Total cooking time: 1 hour.