The following recipe of 'ratatouille' let all the savour to the eggplants and zucchinis and use the tomatoes, onions and pepper mixture as the background only. In the opposite of a lot of ratatouille recipes, the result is not 'watery'... and i was pleasantly surprised (but it takes a little time to prepare unfortunately...) for 6 to 8: 1 lb eggplant 1 lb zucchinis 1 lb 1/2 tomatoes 1 lb 1/2 yellow onions thinly sliced. 2 green bell peppers sliced. 2 cloves garlic olive oil parsley salt & pepper - Peel eggplant. Cut lengthwise in 2. then make slides of approximatively 3 inch long, 1 inch wide, 1/2 inch thick. Scrub zucchinis. Cut in slides like the eggplant. Put in a bowl with some salt. Let stand at least 30'. Drain well each slide. Heat 4 TB of olive oil, fry 1 layer at a time eggplant and zucchinis slices 1 minute on each side to brown them. Put aside. - In the same skillet, cook onions and peppers until tender not browned. season to taste. - Tomatoes: peel (use ripe tomatoes, put them in boiling water for 1 minute, it's then easy to peel them). Cut crosswise (not through the stem) and take out seeds and juice. Cut in pieces. Add tomatoes to the onions and peppers. season to taste. Cook low heat, covered for 5' then increase heat, uncover until juice is almost evaporated. - In the same skillet or another: let 1/3 of the tomatoes mixture, sprinkle parsley. Add 1/2 of eggplants and zucchinis (drain them if too coated by oil), sprinkle parsley. 1/2 of remaining tomatoes mixture, parsley. Remaining of eggplants & zucchinis. Remaining of tomatoes mixture and parsley. season to taste. - simmer covered low heat for about 10'. Baste w/ juice. Then uncover, increase heat for 15'. Serve warm or cold. 'Bon appetit' - Emmanuelle.