Ratatouille - Classic Italian Stew

• 1/2 cup (125 ml) olive oil
• 1 clove garlic, chopped
• 2 large onions, cut into chunks
• 1 large eggplant, cut into chuncks (peel if you like)
• 4 medium zuchinni, cut into chunks
• 3 green peppers, cut into chunks
• 1 lb (.5 kg). fresh mushrooms, cut into halves or quarters
• 3/4 cup (175 ml) freshly chopped parsley
• 1 tsp (5 ml) oregano
• 1 tbsp (15 ml) basil
• 2 tsp (10 ml) salt
• 1/4 tsp (1 ml) garlic powder
• 5 ripe tomatoes, cut into bite size pieces (or a large can of QUALITY whole plum tomatoes)

1. In a large covered dutch oven or pot place 1/4 cup (60 ml) olive oil, the onion and clove of garlic.
2. Over medium heat, cook until soft but not browned at all.
3. Using enough of the reserved olive oil to keep vegetables from sticking, add the eggplant, zuchinni and green peppers.
4. Saute for a minute or two.
5. Add the mushrooms in the pot and stir.
6. Add the seasonings and very lightly simmer for about 1o to 15 minutes (the vegetables need to be cooked, but still firm).
7. Add the tomatoes, stir into pot and simmer for 15 minutes.
8. To serve, it is BEST to chill the ratatouille in the refrigerator overnight, reheat and eat the next day.

olive oil, clove garlic, onions, eggplant, zuchinni, green peppers, fresh mushrooms, parsley, oregano, basil, salt, garlic, tomatoes

Taken from online-cookbook.com/goto/cook/rpage/000DC7 (may not work)