Ratatouille

• 3 large cloves garlic, crushed
• 1 eggplant (unpeeled)
• 5 to 6 ripe tomatoes
• 2 red or green bell peppers
• 2 yellow onions
• 3 zucchini

1. Cut
2. eggplant
3. in
4. large cubes.
5. Sprinkle with salt and place intolander
6. to
7. drain.
8. Cut
9. remaining
10. vegetables in wedges
11. or cubes.
12. After
13. eggplant
14. has
15. drained
16. at least 30 minutes, rinse well.
17. Pour onto several paper towels and blot briefly. Heat about 4 tablespoons of oil in a large stainless steeltot. Add eggplant and saute.
18. Set aside.
19. Add more oil if
20. necessary and saute onions and peppers.
21. Add garlic.tdd zucchini.
22. Saute very
23. briefly.
24. Add
25. seasoning herbs (basil, oregano
26. and
27. thyme) to taste.
28. Add tomato wedges.
29. Cover pot briefly to draw out tomato juice. Uncover; raise heat and stir constantly
30. until about 1/2 of juice is left.
31. Return eggplant to pot.
32. Can
33. be
34. served immediately
35. or later, warm or cold. Flavor improves as it sits.

garlic, eggplant, tomatoes, red, yellow onions, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=767010 (may not work)