Ratatouille

2 Tbsp Olive Oil

1 bay leaf
fennel seed (about 1 tsp)
lavender (about one pinch)
basil (about 1 tsp)
oregano (about 1 tsp)

Additional flavor:

thyme (about 1 tsp)
rosemary (about 1 tsp)

3 Cloves Garlic, minced
1 Onion, diced

1 Eggplant, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Red Bell Pepper, diced
1/2 Green Bell Pepper, diced
2 Tomatoes, pureed

black pepper and salt.

Heat Oil in Pan.  Add bay leaf, fennel seed, garlic, and onion and sauté for 5 minutes. Add the Onions.  When the Onions are browned add the eggplant, zucchini, yellow squash, red bell pepper, and green bell pepper, and tomatoes.  After 15 minutes, or when vegetables are tender, add herbs (thyme, basil, parsley, oregano, marjoram, rosemary, and lavender).  Remove from heat and top with black pepper and salt.