Letcho is is a very common dish in Hungary often referred to as Hungarian ratatouille, even if it is quite different. It is basically stewed tomatoes and peppers, with onions and sausage and sometimes eggs. Traditionally, it is made with lard instead of oil. If you are not afraid of greasy dishes, it of course tastes better with lard. It is a very cheap and simple dish. Letcho is mostly made in late summer and autumn, when tomatoes and bell peppers are abundant and very ripe. People also preserve them in jars, just like jams, so they can eat it in the winter, too. There are many variations to it, and of course everybody makes the only right kind of letcho. I make it with eggs, as it is more tasty and thick that way.
