4 onions (2 Spanish, 2 Bermuda)
4 peppers (2 yellow, 2 red)
Sauté in a lot of olive oil. Let stew for two hours or more.
Add sun-dried tomatoes (or tomato paste).
Oregano, tarragon, and thyme.
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.
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.