What's for Dinner?

Tonight, Mark made this recipe and paired it with a Bordeaux wine that was fabulous--yum yum. (The bottle of wine was less than $10 but wonderful--The label reads, "Collection des Chateaux de Bordeaux--Number One")
Ratatouille Nicoise: Vegetable Stew from Nice
1 1/2 pounds tomatoes; 1/2 cup olive oil; 1 pound eggplants, thinly sliced or diced; 1 pound zucchini, sliced; 1 pound onions, thinly sliced; 1 pound sweet green peppers, seeded and thinly sliced; 5 garlic cloves, minced; 5 basil leaves; 2 sprigs of thyme; salt & freshly ground black pepper; 1 tablespoon chopped parsley to garnish.
1--Make a small incision in each tomato with a sharp knife. Put them in a bowl and cover with boiling water. Leave for 1-2 minutes, then remove and skin the tomatoes. Chop them roughly.
2--Heat half of the oil in a large heavy saucepan and add the eggplants. Fry them gently over a moderate heat until they are lightly golden, stirring frequently.
3--Add the zucchini and continue frying for 5-6 minutes until they are lightly colored. Remove the eggplants and zucchini from the pan with a slotted spoon, and set aside.
4--Add the remaining oil to the pan. Stir in the onions and fry gently until soft and golden. Add the sweet peppers and garlic, increase the heat and fry for 3-4 minutes. Add the tomatoes and cook gently for 10 minutes. Stir in the eggplants and zucchini, season to taste, and crumble in the thyme. Cook gently, uncovered, for about 40 minutes. Crumble the basil leaves into the ratatouille, and serve it warm or cold, garnished with parsley.
Source: The Essential French Cookbook, edited by Heather Thomas