Ratatouille

• 1/4 c. olive oil
• 1 clove garlic, mashed
• 2 medium onions, thinly sliced
• 3 small zucchini, sliced
• 1 medium eggplant, peeled and cubed
• 4 tomatoes, peeled and quartered
• 1 large green pepper, cut in strips and blanched
• 12 small pods okra, sliced
• 1 tsp. m.s.g.
• 1 tsp. salt
• 1/4 tsp. pepper
• grated Parmesan cheese (if desired)

1. Heat olive oil in a large skillet; add garlic and onions. Cook until onions are tender, but not brown.
2. Layer remaining vegetables in the skillet, sprinkling each layer with monosodium glutamate, salt and pepper.
3. Cook, covered, over low heat about 20 minutes.
4. Uncover skillet; continue cooking at a simmer until most of the liquid has evaporated, about 15 minutes or less.
5. Serve hot or cold.
6. Sprinkle Parmesan cheese over top before serving. Serves 6 to 8.
7. This keeps well in the refrigerator for days.

olive oil, clove garlic, onions, zucchini, eggplant, tomatoes, green pepper, pods okra, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528115 (may not work)