In a large thick bottom pot, heat the olive oil.
Add the onions, peppers, garlic and herbs.
Saute for 4 or 5 minutes and add the eggplant, zucchini, tomatoes and tomato paste.
Add enough water or tomato/V-8 juice to allow mixture to stew.
Cook on medium-low heat until the vegetables are tender (about 15 minutes) and mixture thickens.
Season with salt and pepper.
Ratatouille is a popular dish from the French south region of Provence.
It can be served as a casserole with melted cheese on top or served cold/room temperature as an appetizer.
Enjoy this dish and make it your own by adding your favourite in season vegetables.