Ratatouille with Cheese Baguette
Rinse the eggplant, zucchini and peppers and cut all into bite-size pieces. Peel the onions and garlic and finely dice. Heat oil in a pot. Briefly fry the diced onion and garlic, then stir in the remaining vegetables and cook.
Mix in the canned tomatoes, red wine and herbs. Season with salt and pepper, cover and let simmer for about 30 minutes over low heat. Meanwhile, slice the baguetter and cover each slice with a slice of cheese. Bake in a preheated oven at 220°C (approximately 425°F) for about 10 minutes, or until the cheese melts. Serve cheese baguette with the ratatouille.