Ratatouille

• 1 medium onion, chopped
• 2 medium green peppers, cut in strips
• 1 medium zucchini or summer squash, cubed
• 1 small eggplant, cubed
• 4 cloves crushed garlic
• 2 medium tomatoes, cut in chunks
• 1 bay leaf
• 1 tsp. basil
• 1 tsp. marjoram
• 1/2 tsp. oregano
• dash of ground rosemary
• 3 Tbsp. Burgundy
• 1/2 c. tomato juice
• 2 Tbsp. tomato paste
• 1/4 c. olive oil
• salt and pepper

1. Heat olive oil in large, heavy cooking pot.
2. Crush garlic into the oil. Add bay leaf and onion.
3. Salt lightly.
4. Saute over medium heat until onion turns transparent. Add eggplant, wine and tomato juice.
5. Add herbs. Stir, cover and simmer 10 to 15 minutes over low heat.
6. Add zucchini and peppers.
7. Cover and simmer 10 minutes.
8. Add salt, pepper, tomatoes and tomato paste.
9. Cook until all vegetables are tender.
10. Serve with Parmesan cheese.

onion, green peppers, zucchini, eggplant, garlic, tomatoes, bay leaf, basil, marjoram, oregano, ground rosemary, burgundy, tomato juice, tomato paste, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11303 (may not work)