Ratatouille De Provence

Saute 1 large, sliced onion in some olive oil in a flameproof casserole until golden. Add 3 or 4 medium tomatoes peeled and cut into bite-size pieces. Cook for 2 minutes, then add 1 small peeled and sliced eggplant, 2 seeded and sliced green peppers, 2 small sliced summer squash, some crushed garlic, salt, pepper and 1 cup (250 ml) of cold water. Cover and simmer the vegetables on the stove for a good hour and a half until they are tender and well-blended. Mash the vegetables with a fork or potato masher and serve either hot or cold.