Ratatouille

• 8 tablespoons olive oil
• 2 Spanish onions, sliced
• 2 green peppers, diced

Heat the olive oil in a large frying pan, add the onion slices and sauté until they are transparent. Add the diced green pepper and aubergines and, 5 minutes later, the courgettes and tomatoes. The vegetables should not be fried but stewed in the oil, so simmer gently in a covered pan for 30 minutes. Add salt and freshly ground black pepper to taste, with the chopped parsley, marjoram or oregan