Ratatouille

1 large eggplant, or several smaller ones
2 medium zucchini
1 onion
1 pepper
2 tomatoes
2 cloves garlic
2 T chopped basil, oregano or marjoram
2 T chopped parsley
4 T olive oil
salt

Cut eggplant, zucchini, pepper and onion into cubes about 1/2 inch. Mince garlic. Finely chop the tomatoes.
Heat 2 T oil in a large skillet over medium heat. Saute the eggplant until it begins to brown a little. Remove eggplant, add to the pan the remaining 2 T oil, onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes. Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender, 10-15 minutes. Add salt to taste.