Ratatouille

9 Tablespoons olive oil

2 red onions, chopped

1 fennel bulb, sliced

2 garlic cloves, chopped

3 red bell peppers, seeded and cut into chunks

2 eggplants, cut into chunks

4 zucchini, cut into chunks

2 lbs. grape tomatoes

bunch of oregano, chopped

bunch of marjoram, chopped

bunch of flat leaf parsley, chopped

sea salt, to taste

Ground black pepper,to taste

1 2/3 cups red wine or water

Heat 3 tablespoons of olive oil and saute about 3 minutes the onions and garlic. Add all the other vegetables except tomatoes. Cook until vegetables begin to turn brown. Add tomatoes , wine and seasonings. Bring to simmer and cook stirring once in a while for 1 hour. Add remaining 6 tablespoons olive oil and check seasoning. Serve hot or room temperature.