Ratatouille

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

Heat the olive oil in a large frying pan, add onion slices, and sauté until they are transparent. Then add the green peppers and aubergines (eggplants) and, 5 minutes later, the baby marrows and tomatoes. The vegetables should not be fried but stewed in the oil, so simmer gently in a covered pan for 30 minutes. Season to taste with salt and freshly ground black pepper, and add chopped parsley,