A Family Recipe: Meltingly Tender Vegetable Ratatouille

• 2 Eggplant (slim Japanese type)
• 1 Zucchini
• 1/2 Onion
• 2 Green peppers
• 1 Bell peppers (red or yellow)
• 1 Optional extras (king oyster or shimeji mushrooms, bacon etc. )
• 1 can Canned tomato
• 1 half the tomato can Water
• 1 Soup stock cubes
• 1 Salt and pepper
• 1 tbsp Olive oil
• 1 clove Garlic, minced

1. Chop the eggplant and zucchini.
2. Cut the onion, green peppers and bell pepper into 1~2 cm pieces.
3. Heat the olive oil in a pan and add the garlic.
4. When fragrant, add the onions and cook until soft.
5. Add the rest of the vegetables and when the vegetables are coated with oil, add the canned tomato, water and stock cube and simmer.
6. Cover with a lid and simmer for 5 minutes.
7. When the vegetables are getting soft, remove the lid and simmer, evaporating the liquid.
8. Stir occasionally while simmering.
9. When the liquid is reduced, season with salt and pepper.
10. Place the leftovers on top of a slice of bread and make pizza toast.
11. Here I served it with sauteed pork.

slim japanese type, zucchini, onion, green peppers, bell peppers, extras, tomato, tomato, cubes, salt, olive oil, clove garlic

Taken from cookpad.com/us/recipes/153200-a-family-recipe-meltingly-tender-vegetable-ratatouille (may not work)