• 1 aubergine  (eggplant), coarsely  chopped
• 2  courgettes  (zucchini),
• coarsely  chopped
• 1 green   bell  pepper, coarsely  chopped
• 1 red  bell pepper, coarsely  chopped
• 1 onion, sliced
• 1 clove  garlic,  sliced
• 2 (1 4.5  oz.)  cans  of diced  tomatoes
• Olive   oil
• 1/2 tsp.  sa l t
• 1/2  tsp.  bl ack  pepper
• 1  tsp .  oregano
• 1 tsp.  basil
• 1 handful   fresh   parsley, chopped

Ratatouille may be served hot, but is best if cooled overnight. The traditional French method of  making this stew; is to cook all the ingredients together on the stove. The  remit is a rather greasy slush. This  version, introduced to the Pimentel family by an English chef, always  receives great praise from French  relatives.

Vive l’entente cordiale.