Ratatouille Recipe

1 large eggplant, or several smaller ones
2 medium zucchini
1 onion
1 green bell pepper
1 can diced tomatoes, undrained
2 cloves garlic
1 tsp. dried basil, oregano or marjoram (or a mix)
2 T chopped fresh parsley, or 2 tsp. dried
4 T olive oil
salt
Parmesan Cheese

Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little. Remove eggplant, add to the pan the remaining 2 tablespoons olive oil, the onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes.
Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender, about 10 to 15 minutes. Taste for seasoning and sprinkle with parmesan cheese. Serve hot or at room temperature.
Serves 4

Favorite Family Recipes

Ratatouille