Ratatouille

• 14 cup extra virgin olive oil
• 1 large eggplant
• 2 medium zucchini
• 1 large yellow onion
• 1 medium green bell pepper
• 1 medium red bell pepper
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 garlic cloves, mashed
• 13 cup chopped fresh parsley
• 14 cup dry white wine
• 4 medium firm ripe tomatoes or 2 (15 ounce) cans diced tomatoes
• 14 cup chopped fresh basil

1. Peel eggplant and cut into 1/2-inch cubes.
2. Cut zucchini into 1/2-inch cubes.
3. Peel and dice the onion.
4. Seed and dice the bell peppers.
5. If using fresh tomatoes, peel, seed and dice into 1/2-inch pieces.
6. Pour about half of the olive oil into a large, heavy-bottomed pan over medium-high heat.
7. Add the eggplant and zucchini and saute until the eggplant is soft; remove from pan and set aside.
8. Add the remaining oil to the pan and add the onions and peppers.
9. Season with salt and freshly ground black pepper.
10. Saute until the onions are translucent.
11. Add the garlic and saute for 2 to 3 minutes.
12. Stir in the parsley and saute for another minute or so.
13. Add the white wine and cook, stirring frequently, until wine is reduced by about half.
14. Add the tomatoes and bring up to a boil.
15. Reduce heat slightly and let cook until the liquid from the tomatoes is reduced.
16. Add the eggplant and zucchini back to the pot.
17. Stir in the basil.
18. Taste for seasoning and add more salt and/or pepper if needed.
19. Cover and reduce heat to low.
20. Simmer for 20-30 minutes.

extra virgin olive oil, eggplant, zucchini, yellow onion, green bell pepper, red bell pepper, salt, ground black pepper, garlic, parsley, white wine, firm ripe tomatoes, fresh basil

Taken from www.food.com/recipe/ratatouille-323893 (may not work)