I love finding ways to make vegatables delicious.  Here's another great recipe! Provence Gastronomy - Recipes Recipe (12 servings; makes about 4.5 litres) 1.6 kg tomato [tomate] 700 g eggplant (2) [aubergine] 500 g zucchini (2) [courgette] 700 g bell pepper (2-3) [poivron] 1 kg onion [oignon]    6 cloves garlic [ail] Herbes de Provence (basilic,thyme, parsley) olive oil [huile d'olive] salt, pepper [sel, poivre] 140 g tomato paste 1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a collander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin. 2. Chop the onion and garlic. Clean the bell pepper, cut into small strips. 3. In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. 4. Add the peeled tomatoes and herbs de Provence. If you don't have good garden tomatoes with flavor, add a small can of tomato paste. Stir well and cook for another 15 minutes. 5. Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles. 6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes. Donna Schilder, PCC The Happy Living Coach www.TheHappyLivingCoach.com

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