Ratatouille

prep time:: 15 min
total time:: 1.5 hr

Makes 6 to 8 servings

ingredients

1/4 cup olive oil
2 cups thinly sliced onions
2 cups thinly sliced green peppers
2 small eggplants, peeled and cubed
2 small zucchini, thinly sliced
2 cloves garlic, minced
4 tomatoes, peeped and chopped
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon dry basil
3 tablespoons minced parsley

directions

Heat oil in a heavy large skillet; sauté the onions over low heat for 10 minutes. Add the green peppers, eggplants, zucchini and garlic. Cover and cook over low heat for 30 minutes, stirring gently occasionally. Add the tomatoes, salt, pepper and basil. Cook 40 minutes longer. Mix in the parsley and taste for seasoning. Serve hot or cold as a first course or vegetable.

Source: Sue Lux