Recipe from Marianne Knuts of Pierre, La.
6 TS cooking oil (or olive oil)
3 onions ½ pound eggplant (you can skip if you don't care for eggplant)
½ pound zucchini
1 green bell pepper
1 red bell pepper
2 pounds of tomatoes or 2 cans whole tomatoes
2 garlic cloves
Thyme (a teaspoon)
Basil (a teaspoon)
Chop onions and cook them in oil until they have a delicious golden color. Add eggplant, zucchini, and bell peppers all washed and cut in small pieces. Add the tomatoes (if you wish to use fresh tomatoes, peal them and remove the seeds). Add garlic, salt, pepper and thyme. Let it cook for an hour on low flame. Stir up once in a while. This is a great dish you can serve with steak and French fries or with a barbecue. You can also eat it cold. This dish is very popular in south of France(ratatouille niçoise) or in Italy where it's called "peperonata". Bon Appétit!