2 large onions, peeled and sliced thin
2 cloves of garlic, mashed
1 medium eggplant, peeled and cut into 1/2-inch cubes
6 medium zucchini or yellow squashes, thickly sliced
2 large green or red sweet peppers, halved, seeded and cut into strips
4 large fresh tomatoes, peeled and chopped
Freshly ground pepper to taste
2 tablespoons fresh chopped basil or 2 teaspoons dried basil
1/2 cup minced parsley
6 tablespoons olive oil
Layer onions, garlic, eggplant, zucchini, peppers, and tomatoes into a 5 or 6-quart casserole, sprinkling each layer with a little salt, pepper, basil, and parsley. Press vegetables down tightly; pour the olive oil over all; cover tightly.
Cook on top of the range over very low heat 2 to 3 hours, or until vegetables are very soft, but still, have some shape. Or bake in moderate oven (350-degrees) for about the same amount of time.
During the cooking or baking, baste top vegetables several times with the pan juices. If the ratatouille is quite soupy, cook it uncovered for the last hour. When done, mix it gently with a fork; taste and add more seasonings, if needed.