Ratatouille- Eggplant Style

• 1 large eggplant (peeled and diced)
• 2 medium onions (diced)
• 2 green bell peppers (diced)
• 4 garlic cloves (minced)
• 1 (28 ounce) can Italian-style diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons oregano
• 2 tablespoons basil
• 1 tablespoon italian seasoning
• 1 teaspoon salt
• 12 teaspoon pepper
• olive oil
• parmesan cheese

1. Add Olive Oil to bottom of large pot on Medium heat.
2. (I go 3 times around the pot with the olive oil.
3. (not enough to cover but enough to saute the veggies).
4. Once the Olive Oil is heated, but not smoking, add the diced onions, green bell peppers, minced garlic, Oregano, Basil, Italian Seasoning, Salt and Pepper to the pot and stir till all the veggies are coated with oil and the seasonings.
5. (If mixture appears too dry, add more olive oil.)
6. Cover and simmer 5 minutes or until Onions are translucent.
7. Add the diced eggplant to the mixture and stir until all is incorporated.
8. Cover and simmer for 10 minutes.
9. Stir in can of Diced Tomatoes and Tomato Paste.
10. Bring to a low boil and then lower heat, cover and simmer for 20 minutes or until all the vegetables are tender.
11. The longer you simmer, the better it will be.
12. When ready to serve you can sprinkle parmesan cheese on top, especially if serving over pasta or by itself.
13. If your serving like an appetizer, omit the parmesan cheese.
14. I usually put the mixture into a dip bowl and arrange the toasted italian bread around it.
15. That way the guests can spoon as much as they want onto the bread/crackers.
16. Enjoy!

eggplant, onions, green bell peppers, garlic, italianstyle diced, tomato paste, oregano, basil, italian seasoning, salt, pepper, olive oil, parmesan cheese

Taken from www.food.com/recipe/ratatouille-eggplant-style-331391 (may not work)