Ratatouille

• 1 medium eggplant
• 1 large red sweet pepper
• 4 medium tomatoes
• 3 small zucchini
• 1/3 c. olive oil
• 2 medium onions, finely chopped
• 2 small cloves garlic, pressed
• 2 tsp. minced parsley
• 1 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 tsp. sugar

1. Trim stem from eggplant but don't peel.
2. Cut into 1/2-inch slices, then cut into cubes.
3. Place the eggplant slices in a bowl with salted water to cover.
4. Weight eggplant down with a plate. Let soak 15 minutes.
5. Remove seeds and membrane from pepper, then cut into strips and chop coarsely.
6. Cut zucchini ends, then slice crosswise thinly.
7. Heat oil in Dutch oven or large skillet.
8. When sizzling, add onions, sweet pepper and zucchini.
9. Cover and cook 5 minutes, stirring occasionally.
10. Combine garlic and parsley, then stir into onion mixture.
11. Drain eggplant thoroughly.
12. Stir eggplant into mixture.
13. Cover and cook for 5 minutes.
14. Add tomatoes, salt, pepper and sugar, mixing thoroughly.
15. Cover and cook for 5 to 10 minutes or until flavors blend.
16. Serve hot.

eggplant, red sweet pepper, tomatoes, zucchini, olive oil, onions, garlic, parsley, salt, freshly ground pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704695 (may not work)