Fat Free Ratatouille

Directions

Slice the peppers into half-inch strips and roughly chop the tomatoes. In a large Dutch oven sauté the onions, peppers, zucchini, and eggplant separately, in olive oil until each vegetable browns.

If you do them all at once the pan will be overcrowded and they will not sauté, they will steam and not brown.

After all the vegetables are browed, combine them in the Dutch oven, add the tomatoes and garlic, a squirt or two of olive oil, salt and pepper.

Cover and cook over low to medium heat for 30 minutes or until very tender.

Add the herbs at the end and check for additional salt and pepper.

You can use any combination of herbes de Provence but basil, thyme, oregano, and marjoram are common selections.