Stewed Tomato Summer Vegetables (Ratatouille)

• 3 Eggplants (small)
• 1 Zucchini
• 1 Red or yellow bell pepper
• 1 Tomato
• 2 Green peppers
• 1 (Spring) Onion
• 1 can Canned tomato
• 1 sachet Consomme stock granules
• 2 tsp Dried basil (if available)
• 1 1/2 ~ 2 teaspoons Salt
• 2 tbsp Olive oil
• 1 clove Garlic

1. Cut all the vegetables into 2cm cubes.
2. Put the eggplant in water.
3. Put olive oil in a pot, and saute the chopped garlic without burning it.
4. Add the vegetables, sprinkle with a teaspoon of salt and saute.
5. Add canned tomato, the rest of the salt, consomme, and basil into the pot from step 3, and simmer on low heat.
6. It's ready after simmering for 15 ~ 20minutes.
7. Taste and season with salt and pepper if necessary.
8. Put it over rice with cheese on top, and bake it in the oven.
9. It becomes rice gratin.
10. Sauce for grilled chicken seasoned with salt and pepper.
11. I made pasta with it.

eggplants, zucchini, red, tomato, green peppers, onion, tomato, sachet, basil, salt, olive oil, clove garlic

Taken from cookpad.com/us/recipes/146880-stewed-tomato-summer-vegetables-ratatouille (may not work)