Ratatouille
A classic French dish delicious with steamed new potatoes or a favorite bread.

Ratatouille

Serves: 4 or 7-8
Preparation time: 25-30 minutes
Cooking time:50 minutes

Add to a large pot over medium heat until olive oil is warm:
½ cup olive oil

Add and saute until onions are soft and transparent, stirring occasionally:
4 cloves garlic, minced
1 ½ cup chopped onion (about one large onion)

Stir in the following:
1 large eggplant (1 1/3 pounds), cut in ½-inch cubes
1 green bell pepper
½ red bell pepper
2 large zucchinis (1 pound), cut in half lengthwise and chopped
½ pound mushrooms, quartered

Saute, stirring frequently for a few minutes. Then add:
1 -28oz can whole tomatoes with their juice or
28 oz. of fresh tomatoes
½ teaspoon basil
¼ teaspoon oregano

Break the tomatoes up with a spoon. Simmer covered for 25 minutes, stirring occasionally. Uncover and continue cooking until vegetables are tender. Turn up the heat and boil rapidly, stirring frequently until most of the liquid has evaporated. Serve hot or at room temperature.