Ratatouille is the epitome of Provençal vegetable stews made primarily of eggplants, zucchinis and ripened tomatoes. I got the chance to try this authentic dish during my vacation in south of France. First, the vegetables are sautéed individually in oil before being stewed, so they keep their shape and texture. Then the addition of thyme and basil to the vegetables will make all the difference. This dish still tastes excellent when reheated, and can be eaten both cold and hot as an hors d’oeuvre topped with small black olives and lots of bread. This recipe can also be adapted with other vegetables of your choice but I wanted to try the authentic recipe and bring back the taste of my holiday. Ingredients: 3 Eggplants 3 Zucchini 2 peeled Bell peppers (red, orange, green or yellow) 2 Onions 5 ripened Tomatoes; peeled, halved and seeded 4 Garlic cloves 2 sprigs Thyme 2 sprigs Basil 2 bay leaves Oile Oil Salt & Pepper 1. Prepare the vegetables: Dice the onions and roughly chop the peppers, zucchinis, and tomatoes into cubes. Mince the garlic. keep each …