Heat the olive oil in a large frying pan, add onion slices, and saute until they are transparent. Add the diced green pepper, eggplant, and 5 minutes later, the zucchini 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 pepper to taste, chopped parsley, marjoram, basil, and crushed garlic. Cook uncovered for about 10 to 15 minutes or until ratatouille is well mixed and has the appearance of a ragout. Serve hot from the casserole or cold for a summer meal.{$7e}(Original recipe for 4)
