Ratatué

Yes, I know it's conventionally spelled 'ratatouille' - but I have my reasons for spelling it as I do. Other than the spelling, I guess the most important difference is that I like it spicy.

Ingredients:
- olive oil
- 2 onions, coarsely chopped
- 1 red bell pepper
- 2 green bell peppers
- 1 zucchini
- 1 yellow squash
- 1 eggplant
- 4 cloves garlic, crushed
- 1 orange habanero chilli
- 800 g (28 oz) crushed tomatoes
- concentrated tomato paste
- 400 mL (1 ²/₃ cup) water
- ^[1]
- salt and pepper


In a large pot, the coarsely chopped onions were sautéed in olive oil till translucent, then added diced bell peppers. The zucchini, the yellow squash and the eggplant were each quartered along their longer axis and then cut in roughly 1 cm (¹/₂ inch) thick slices and added to the pot. The seeds and stems were removed from the habanero chilli and it was chopped finely before adding to the pot together with crushed garlic. At last the crushed tomatoes and the tomato concentrate was added together with water. The pot was brought to a boil before reducing the heat and letting it simmer for 50 minutes. At last seasoned to taste with salt and black pepper.

Served with bread.

^[1] If none of those about to eat this dish object to celery, this can be added as well.