Ratatouille(Basic Recipe)

• 2 medium-size eggplants (2 1/2 lb.)
• 8 medium-size zucchini (2 1/2 lb.)
• 4 large onions (1 1/4 lb.)
• 3 medium-size green peppers (1 lb.)
• 1 c. olive oil or vegetable oil
• 3 or 4 large cloves garlic
• 1 can plum tomatoes, drained
• 1/2 c. chopped parsley
• 5 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. leaf oregano, crumbled
• 2 tsp. leaf basil, crumbled

1. Cut eggplant into 1/2-inch slices (then cut zucchini, onions and peppers into 1/4-inch slices, then cut into 1-inch cubes). Saute eggplant in 1/4 cup oil until lightly browned, about 5 minutes.
2. Repeat until used up.
3. Remove to Dutch oven.
4. Saute zucchini in 1/4 cup oil, about 5 minutes.
5. Remove to Dutch oven. Saute onions, peppers and garlic about 5 minutes.
6. Add to Dutch oven.
7. Add tomatoes, parsley, salt, pepper, oregano and basil. Stir gently to combine.
8. Simmer mixture over low heat covered for 15 minutes.
9. Remove cover and cook 10 minutes longer.

eggplants, zucchini, onions, green peppers, olive oil, garlic, tomatoes, parsley, salt, pepper, leaf oregano, leaf basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482571 (may not work)