Badendjal Chtetha - Eggplant Ratatouille

Ingredients
4 Red or green bell peppers
2 medium Eggplants
4 tomatoes (if they are over ripe, make cross marks on the bottom, put them in boiling water for 1–2 minutes, remove, drain, peel, remove the seeds and chop. If you want to be a little fancier with really good tomatoes do the same thing. This is called concasse.)
2 Onions
1 tablespoon of paprika
2 teaspoon Cayenne
2 teaspoon spice blend (I used a blend of cumin, turmeric and caraway)
Lots of olive oil.
Salt and pepper
Optional herbs (flat leaf parsley, coriander leaf (cilantro) or fenugreek leaves)

Directions:
1) Some cooks throw everything in the pot and cook on medium/low for 30–40 minutes.
2) Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350F
3) Some cooks saute the onions first until caramelized, add the Eggplant plus more olive oil, and then the remaining ingredients and cook on medium/low heat for 30–40 minutes.