Ratatouille Provencale

1. Peel and slice the onion. Wash the remaining vegetables and cut them into small cubes.

2. Heat oil in a pot and add the bell peppers, onion and eggplants. Cook for 5 minutes over low heat, stirring regularly. Add the zucchini and cook for another 10 minutes.

3. Stir in the tomatoes and finally thyme, reduce the heat, salt and pepper. Cover and simmer for 45 minutes, stirring regularly.

4. Serve hot to complement a meat.

A ratatouille variation: You can also leave the ratatouille to cool and serve it chilled for a starter, with some parmesan shavings. 

Photo credit: Sucré Salé