Ratatouille

• 3 large onions, sliced
• 3 large cloves garlic, minced
• 1 medium sized eggplant, 1/2-inch cubes
• 6 medium sized zucchini, thick slices
• 2 green bell peppers, seeded, cut in chunks
• 2 tsp. salt
• 1 tsp. sweet basil
• 1/2 c. minced parsley
• 5 large tomatoes, cut in chunks
• parsley

1. Heat 1/4 cup oil in large frying pan over high heat.
2. Add onions and garlic and cook, stirring, until onions are soft but not browned.
3. Stir in the eggplant, zucchini, peppers, salt, basil and minced parsley.
4. Add a little oil as needed, only to keep vegetables from sticking.
5. Cover pan and cook over moderate heat for about 30 minutes, stirring occasionally, using a large spatula and turning the vegetables to help preserve their shape.
6. If mixture becomes too soupy, remove cover.
7. Add tomatoes to vegetables and stir to blend.
8. Add oil if necessary.
9. Cover and cook over moderate heat for 15 minutes, stir occasionally.
10. Garnish with fresh parsley and tomato slices.

onions, garlic, eggplant, zucchini, green bell peppers, salt, sweet basil, parsley, tomatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436402 (may not work)