My recipe for ratatouille

This is a recipe that is prepared in medium or large amount, even in freezing part in a jar. More it is heated, the better.

Ingredients for 8 people:

• 2 kg of ripe tomatoes and plump
• 10 beautiful zucchini
• 8 beautiful eggplants
• 2 large red peppers
• 4 garlic cloves
• 1 bunch parsley
• 2 bay leaves
• 2 thyme (or basil according to taste)
• 3 glasses of olive oil
• 2 onions (optional)
• Salt and pepper

Preparation of vegetables:

Cut the red peppers into pieces. Fry in a hot pan with olive oil and a clove of garlic and stir occasionally.

Then Cut eggplant and zucchini into pieces not too big nor too small. Prepare two cloves of garlic and chopped parsley. Sauté vegetables in a skillet over high heat on in the olive oil. Add garlic passed garlic press and a handful of chopped parsley. Stir often to brown the vegetables. Add a tablespoon of olive oil if necessary (courgettes "drink" a lot).

Plunge the tomatoes in boiling water to peel them. The cut, remove seeds and fry with peppers or in part, always with olive oil and garlic. Stir occasionally.

When vegetables are well captured, season with salt and pepper, then cover each pan. Melt vegetables, each at their own pace, stirring occasionally. Stop cooking vegetables already cooked, and drain. Monitor other: they must not be crisp.

When all the vegetables are cooked and drained, toss them in a casserole clay. Add the thyme and bay leaves. Adjust seasoning. Cover and simmer over very low heat or in the oven for a minimum of two hours (this is a minimum), stirring regularly.

Several variations include replacing thyme with basil, or add onions, according to taste.

Ratatouille be served hot as an accompaniment to meat, or be eaten cold as a salad, or mixed with fried eggs, for example. It is delicious in all these "states".