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Ratatouille as accompaniment to Stuffed Tomato and Grilled Goat Cheese

In Summer Ratatouille will please both omnivores and vegetarians as it can be served on its own as it is or as an accompaniment to other foods (see pic above).
It can be made in almost any country in the world, but particularly here in Shizuoka Prefecture due to the abundance of great vegetables!

Ingredients (for 4 to 6 people):
Onions: 3 large
Aubergines (egg-plants): 4
Courgettes (zucchini): 4
Tomatoes: 500g
Peppers (pimento): 2 to 4 (mix colours)
Garlic: 2 cloves
Olive oil: 1 cup (extra virgin oil PLEASE!)
Bouquet garni (parsley, thyme, laurel)
Salt & pepper to taste
Soft spices to taste (clove, nutmeg, sage, etc.)

Recipe:

Peel and slice the onions, aubergines and courgettes. Cut the tomatoes in pieces. Cit in strips the peppers after ridding them of their seeds.
Heat the olive oil in a deep saucepan. Throw in the onions first and one minute later all the vegetables the garlic cloves , the bouquet garni, salt, peppers and spices.
Cover and let simmer on small fire for one hour and thirty minutes, mixing now and then to prevent the stew to stick on the bottom of the saucepan.
If too much water is rtill left in the stew, half cover halfway. Take garlic and bouquwr garni before serving.
NOTES: This the basic recipe. I usually add some tomato puree. The size of the cut vegetables depend on their purpose. The smaller they are cut, the shorter the cooking time. Can be served hot as accompaniment (side dish) or as main course for vegetarians (add chick peas!) or refrigerated as snacks for beer in summer.