Chicken & Ratatouille (the Spanish way)

This recipe I learned from my dear friends, Ronald and Monica, when we were spending a week with them in their house in Colmenar, near Malaga. We went to the market and we bought for a few euro's lots of ugly (but delicious!) tomatoes, aubergines, peppers and courgettes. And we also bought a fat chicken (it was probably a rooster) and when we got home, they prepared a delicious meal. And so easy!
This is the way I make it in my AGA.

Ingredients:
- a mature chicken, chopped in large pieces
- 2 ounces cubes of bacon
- 1 courgette
- 1 aubergine
- 2 large onions
- 20(!) cloves of garlic
- 5 or 6 large beefy tomatoes
- 3 peppers (green, yellow and red)
- a few rosemary-twigs
- some oregano
- pepper and salt
- olive-oil

Preparation:
Put the chicken (peppered and salted) in a roasting-pan and cover it with al the coarsely chopped vegetables and the bacon. Then add the herbs and splash generously olive-oil over it.
Now it is ready for the baking-oven. Leave it there for a few hours and take it out to re-arrange the vegetables. After about 4 hours your meal is ready. Great with home-made spelt bread!