First of all, Luxemburgerli:
Sweet, little melt-in-the-mouth thingies. The passion fruit was the best! Can only find them in Switzerland. Fortunately, there's one place in Tempe that sells something similar (the French macaron)!
On my last night, there were no hotel rooms available because of the carnival, so I stayed with Flore, a graduate student in Mathias Koelliker's lab. She was so nice, and made me some ratatouille! She should know how to make it - she's French!
Of course, it was accompanied by a glass of wine :)
Here's how I think she made it:
1/2 orange bell pepper
1/2 yellow bell pepper
they were all coarsely chopped, and cooked in a pan, adding them leisurely, one at a time, starting with the onion, of course. Olive oil was added liberally, and also herbes de Provence mix. Simple and quick! Serve with rice.