Ratatouille

• 1 small eggplant
• 1 c. water
• 1/4 tsp. salt
• 1/3 c. olive oil
• 2 Tbsp. lemon juice
• 2 tsp. fresh basil leaves, chopped
• 1/2 tsp. salt
• 1/2 tsp. ground mustard
• 1/8 tsp. pepper
• 2 medium tomatoes, chopped
• 1 medium zucchini, thin sliced
• 1 small onion, sliced and separated into rings
• 1 small green pepper, chopped
• 1/3 c. chopped fresh parsley

1. Cut eggplant into 1/2-inch cubes.
2. Heat 1 cup water and 1/4 teaspoon salt to boiling in medium saucepan.
3. Add eggplant; cover and heat to boiling.
4. Reduce heat; simmer, uncovered, for 5 to 8 minutes, or until tender.
5. Drain.
6. Mix oil, lemon juice, basil, 1/2 teaspoon salt, mustard and pepper in large bowl.
7. Add eggplant and remaining ingredients; toss.
8. Cover and refrigerate at least 4 hours.

eggplant, water, salt, olive oil, lemon juice, fresh basil, salt, ground mustard, pepper, tomatoes, zucchini, onion, green pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486678 (may not work)