Italian-Style Ratatouille

• 3 medium onions, thinly sliced
• 2 medium-size green peppers, seeded and cut into 1/8-inch strips
• 2 stalks celery, cut in thin lengthwise strips
• 6 cloves garlic, minced
• 1/3 cup plus 2 tablespoons olive oil
• 2 medium eggplant, peeled and cubed
• 2 medium zucchini, thinly sliced
• 1 (16-ounce) can whole tomatoes, drained and coarsely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon dried whole oregano
• 1/2 teaspoon basil leaves
• 1/2 cup salad olives, chopped

1. Saute onion, green pepper, celery, and garlic in oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant and zucchini; cook 15 minutes, stirring occasionally. Add tomatoes, salt, pepper, oregano, and basil, stirring well; cover and cook 15 minutes. Sprinkle with olives before serving.

onions, green peppers, stalks celery, garlic, olive oil, eggplant, zucchini, tomatoes, salt, pepper, oruegano, basil, salad olives

Taken from www.myrecipes.com/recipe/italian-style-ratatouille (may not work)