Ratatouille

• 1 (16 oz.) can tomatoes
• 3 medium zucchini, sliced
• 1 medium eggplant, peeled and diced
• 1 c. diced onion
• 2 Tbsp. all-purpose flour
• 3 envelopes or cubes chicken bouillon
• 2 tsp. oregano leaves
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. garlic powder

1. About 1 hour before serving, drain tomatoes, reserving juice; set both aside.
2. In large bowl toss remaining ingredients until vegetables are well coated. In ovenproof deep skillet over high heat, heat 1/2 cup water and reserved tomato juice to boiling. Add coated vegetables and top with tomatoes.
3. Reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally.
4. Uncover and continue cooking until liquid is reduced and vegetables are tender.
5. Makes 6 servings.

tomatoes, zucchini, eggplant, onion, flour, chicken bouillon, oregano, sugar, salt, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=756026 (may not work)