Ratatouille

• 1 medium eggplant, peeled and cubed
• 2 zucchini, cut in 1/2-inch slices
• 2 tsp. salt
• 1/2 to 1 c. olive oil
• 2 onions, thinly sliced
• 2 green peppers, cut in thin strips
• 1 1/2 tsp. garlic chips or 2 to 3 fresh garlic cloves, pressed
• 3 tomatoes, peeled and diced
• pepper to taste
• 1/4 tsp. basil (fresh if possible)
• 1/2 tsp. bouquet garni or 1/4 tsp. thyme
• 1/2 tsp. Italian seasoning or 1/4 tsp. parsley
• 1/2 tsp. McCormick Salad Supreme seasoning

1. Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes. Drain and dry on paper towels. Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices. Remove and set aside. Add oil to skillet. Cook onions and green peppers until tender. (Stir in garlic.)
2. Put tomatoes on top. Cover and cook 5 minutes.
3. Gently stir in eggplant, zucchini and remaining seasonings. Simmer, covered, until desired tenderness. Uncover and cook 5 minutes, basting with juice from bottom of pan. Serve hot or cold. Serves 8 to 10.

eggplant, zucchini, salt, olive oil, onions, green peppers, garlic chips, tomatoes, pepper, basil, bouquet garni, italian seasoning, salad supreme seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71062 (may not work)