Ratatouille

• 1/2 lb. zucchini
• 1/2 c. olive oil
• 1 medium eggplant
• 2 c. yellow onions, sliced
• 2 green peppers, cut in strips
• 2 cloves garlic, minced
• 1 lb. red ripe tomatoes, peeled
• salt and pepper
• 3 Tbsp. minced parsley and basil, mixed

1. Wash the zucchini, dry it and slice it in 1/8-inch rounds. Put a little oil in a heavy skillet and begin sauteeing the zucchini a layer at a time, them removing it to a side dish.
2. Peel and slice the eggplant in the shape of French fried potatoes.
3. Add more oil to the skillet and saute the eggplant, then place it in the dish with the zucchini.
4. Add more oil and saute the onions, green peppers and garlic until softened.
5. Cut the tomatoes in half and squeeze out the juice and seeds.
6. Chop them and add to the vegetables in the skillet.
7. Season with salt and pepper and cook uncovered, until the juice from the tomatoes almost evaporates. Stir frequently.
8. Return the eggplant and zucchini to the skillet with the other vegetables.
9. Adjust the salt and pepper; sprinkle with herbs and cook, covered, over low heat about 5 minutes. Uncover and cook over slightly higher heat another 15 minutes, lifting the vegetables and turning carefully with a spatula until nearly all the juices have evaporated except for a few tablespoons of richly flavored oil.
10. Set aside, uncovered, until serving time, then reheat slowly or serve cold.
11. It is important for each vegetable to retain its own texture and flavor.
12. Be careful not to overcook.
13. "Cold" means room temperature.
14. Refrigerating diminishes the flavors too much.
15. Yield:
16. 6 servings.

zucchini, olive oil, eggplant, yellow onions, green peppers, garlic, red ripe tomatoes, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287795 (may not work)