Ratatouille

Description

Cook Time: 1 hour and 45 minutes

Ingredients

• 2 teaspoons finely minced garlic
• 1 cup chopped onions
• 1 large eggplant
• 3 medium zucchini
• 2 large green peppers
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil or 2 teaspoons dried basil
• 2 teaspoons chopped parsley
• 2 cups crushed canned tomatoes
• fresh ground pepper

Directions

1. Heat oil in dutch oven or large saucepan, cook garlic and onions until tender.
2. Cut vegetables into 1-inch pieces.
3. Add the eggplant, zucchini, pepper, oregano— parsley and stir well.
4. Sauté about 5 minutes.
5. Add tomatoes, cover and cook over low heat for about 45 minutes.
6. Serve hot or cover mixture and refrigerate to serve chilled.