I harvested these yummy veggies in my garden; we grow tomatoes, zucchini and eggplant every year. I used Photoshop filters on a 35mm transparency to enhance color and luminosity. My camera was a Konica TC SLR with a 28mm lens.

These vegetables are ingredients of a colorful vegetable stew we often prepare in summer, a proven favorite with friends.

Ratatouille Provencale (Mediterranean Vegetable Stew)

for 6 people: 5 ripe tomatoes, 1 large eggplant (or 4 or 5 oriental ones), 1 green pepper, 4 zucchini (green or yellow or both), 2 large onions, 3 cloves of garlic, 1/2 cup olive oil, salt and pepper (Cayenne if you like a little heat), herbs (fresh are better, but dried are fine): basil, rosemary, oregano, marjoram. (Italian seasoning works if that's all you have), 1 bay leaf.

Slice the onions and cut all the vegetables in 1" pieces. Heat the olive oil in a dutch oven or casserole (medium heat) Briefly saute the onions till soft. Add eggplant, toss for one minute. Add olive oil if necessary, as the eggplant will absorb a lot of oil. Toss in the other vegetables, the crushed and chopped garlic and the chopped (if using fresh) herbs. Stir gently, lower heat. Put in the bay leaf, adjust seasoning. Simmer gently for an hour, stirring occasionally. Serve with rice and grilled or roast meat. Leftovers are excellent with eggs any style.