1/4 c. vegetable oil
1 lg. onion, sliced
1 clove garlic, finely chopped
1 eggplant
3 lg. tomatoes
2 bell peppers
1/2 c. chopped green olives
Basil, oregano, thyme
Salt to taste

In a large pan, heat the oil. Cook sliced onions and garlic for about ten minutes until they are soft, but not brown. Peel and cube the eggplant. Seed and cube the peppers. Cook the eggplant and peppers together with the onion and garlic over low heat for half an hour. Peel tomatoes (dipping them into boiling water for 20 seconds will make the skin slip off easily). Seed the tomatoes by cutting them in half and squeezing them. Slice tomatoes into 1/4 inch strips. Add the tomatoes and olives to eggplant mixture and continue cooking until most of the liquid has boiled off and the ratatouille has the consistency of a stew. Season with basil, oregano, or thyme.