This is Delicious

It's my lunch hour at work, and I'm digging into what's left of the ratatouille I made on Monday. Besides having a cool name ('ra-ta-too-ee' which I used to call rata-phooey when I was younger and everything with vegetables was gross,) it tastes great and is really easy. So I decided to share the recipe.

Ingredients
1/3 cup olive oil + extra

2 cups onions
3+ cloves garlic
2 cups quartered tomatoes
2 1/2 cups peeled, diced eggplant
2-3 cups zucchini in 2 cm slices.
4 green peppers, sliced thinly

Rice, couscous, pasta, or whatever.

Preparation

1. In a large pot, saute (fry) garlic and onions in 1/3 cup olive oil until golden. Reduce heat when they're almost done.
2. Pour garlic and onions into a bowl. Add vegetables to the pot in layers (two or so of each,) adding salt and pepper as you do. I'd suggest salting and peppering every other layer to avoid overdoing it.
3. Add garlic and onions back into the pot, drizzle olive oil over mess. Cover and simmer at very low heat for 45 minutes, stirring occasionally. Then remove lid and simmer for another 10 minutes to boil off (some of) the excess liquid.
4. Cook whatever you want to go with it. Rice works quite well as it absorbs the liquid and turns into super-rice. Pasta does not absorb quite so well.
5. CONSUME.

Now you know how to make it, so go. No really, you should make it some time. Even if you're like me and you don't like eggplant or zucchini, it'll still be good. Just make sure you peel the eggplant if you don't like eggplant. If you don't like vegetables at all, then there's something wrong with you and you should try it anyways.