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Summer Ratatouille

1/4 cup olive oil
1 pound onions, coarsely chopped
1 pound red bell peppers, coarsely chopped
3 cloves of garlic, finely minced
1 pound eggplants, cut into dice
1 1/2 pounds tomatoes

Boiling water
Salt and freshly ground pepper to taste

1. In a large saucepan, heat the oil. When hot, add the onions and bell
   peppers. Cook for about 10 minutes over medium heat, stirring frequently to avoid browning.
2. Add the garlic and the eggplant to the mixture. Mix well, cover, and cook over a low heat for another 10 minutes.
3. Put the tomatoes into a large bowl, cover with boiling water and soak for about 1 minute. This should loosen the skins and allow you to simply slip them off.
4. Quarter the tomatoes, remove the seeds, and chop. Add to the eggplant mixture. Simmer for an additional 10 minutes. Salt and pepper to taste and serve.

Makes 6 to 8 servings.