Ratatouille

2 medium eggplants cut into 3/4 inch slices
4-5 tbsp olive oil
1 large onion, halved and sliced
2-3 gloves garlic, very finely chopped
1 large red or yellow pepper, seeded and cut into strips
2 large zucchini, cut into 1/2 inch slices
1 1/2 lbs ripe tomatoes, peeled seeded and chopped, or 2 c canned crushed tomatoes
1 tsp dried herbs de Provence
salt and pepper

Preheat broiler. Brush cut eggplant with olive oil on both sides. Broil until lightly browned, turning once. Cut slices into cubes.
Heat 1 tbsp oil in a large saucepan. Cook onion over med-low heat for about 10 min until lightly golden, stirring frequently. Add garlic, pepper and zucchini. Cook 10 more min, stirring occasionally.
Add tomatoes and eggplant cubes, herbs, salt, and pepper. Simmer gently, covered over low heat for 20 min stirring occasionally.
Uncover, continue cooking for 20-25 minutes, stirring occasionally, until vegetables are tender and liquid has thickened slightly. Serve hot over couscous or rice with sour cream or creme fraiche.

- Melanie Fillmore