Ratatouille Bebe

• 12 cup onion, chopped
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 3 cups eggplants, peeled and cubed
• 1 12 cups yellow squash, cut into 1/2 inch slices
• 14 12 ounces canned chopped tomatoes with juice
• 34 cup bell pepper, chopped
• 14 cup broth (vegetable or chicken)
• 14 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 14 teaspoon dried rosemary

1. Cook onions and garlic in oil till tender.
2. Stir in remaining ingredients.
3. Bring to a boil then reduce heat to a simmer.
4. Cover and cook for about 15-20 minutes or till veggies are tender and most of liquid has been absorbed.
5. Adjust seasonings to suit taste.

onion, garlic, canola oil, eggplants, yellow squash, tomatoes, bell pepper, broth, salt, black pepper, basil, oregano, rosemary

Taken from www.food.com/recipe/ratatouille-bebe-317499 (may not work)