Ratatouille A La Rainbow Lodge

• 1/4 cup oil (half may be olive oil)
• 2 bell peppers, chopped
• 1 cup thinly sliced onion
• 1 garlic clove, finely minced
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 teaspoon basil
• 1/4 teaspoon thyme
• 1/2 bay leaf
• 1/2 cup dry white wine
• 1 medium eggplant, peeled and chopped
• 1/2 lb fresh mushrooms
• 3 medium zucchini, chopped
• 1 cup tomato paste
• 4 tomatoes, peeled and chopped

1. Heat oil in medium size saucepan or Dutch oven to very hot. Add chopped bell pepper, onion and garlic and saute 2 to 3 minutes.
2. Add oregano, salt, cayenne, basil, thyme and bay leaf.
3. Add white wine and chopped eggplant. Mix well.
4. Add mushrooms, zucchini, tomato paste and tomatoes. Stir thoroughly and cook over medium-low 1 hour. Stir often.
5. Use additional tomato paste to color or thicken to taste. Chill for salad or serve warm as a side dish.

oil, bell peppers, onion, garlic, oregano, salt, cayenne, basil, thyme, bay leaf, white wine, eggplant, fresh mushrooms, zucchini, tomato paste, tomatoes

Taken from www.food.com/recipe/ratatouille-a-la-rainbow-lodge-533768 (may not work)