Eggplant Ratatoule

• 3 tbsp (45 ml) Olive Oil
• 1 lb (.5 kg). hamburger (optional)
• 1 large onion, thinly sliced
• 2 cloves garlic, chopped
• (Please read directions before cutting up all vegetables)
• 1 lb (.5 kg). eggplant, pared and julienne strips
• 2 green bell or italian cooking peppers, julienne strips
• 2 cups (475 ml) (1 lb (.5 kg). can) tomatoes, sliced, or 5 ripe tomatoes peeled and sliced
• 2 medium zucchini, julienned
• 2 tsp (10 ml). sugar
• 3/4 tsp (4 ml). basil, dried and crushed
• 1/2 tsp (2 ml). salt
• Dash black pepper
• 2 tbsp (30 ml) snipped parsley or 2 tsp (10 ml). dried
• Paprika to taste
• Curry powder to taste

1. Heat oil in 4 quarts (3775 ml) saucepan.
2. Add onion and garlic, saute until onion is transparent.
3. If using hamburger, fry now and drain.
4. Wash peppers and cut-up.
5. Saute peppers until tender.
6. Wash zucchini, eggplant and tomatos.
7. Prepare and add them each one at a time, and continue cooking; stirring after each ingredient.
8. Cover pan and simmer for 15 minutes, slowly, stirring occasionally.
9. Add sugar, basil, salt, pepper while putting tomatoes in pot.
10. Add paprika and curry powder to taste.
11. Serve in bowls, as ratatoule is liquidy.

olive oil, hamburger, onion, garlic, read directions before cutting, eggplant, green bell, tomatoes, zucchini, sugar, basil, salt, black pepper, parsley, paprika, curry

Taken from online-cookbook.com/goto/cook/rpage/00029D (may not work)