Ratatouille

Ratatouille is essentally a vegetable stew,
and as with most stews, the quantities
are variable depending on whats available.
Ratatouille is good served over pasta,
rice or couscous; or as a vegetable side dish.

Ingredients:
1 large eggplant
2 medium zucchini
1 onion
1 pepper
2 tomatoes (more if small)
2 cloves garlic
2 tablespoons chopped basil
4 tablespoons olive oil
salt to taste

Directions:
Cut eggplant, zucchini, pepper and
onion into cubes of about 1/2 inch.
Mince or press the garlic.
Finely chop the tomatoes.
Heat 2 tablespoons olive oil in a
large skillet over medium heat.
Saute the eggplant until it begins to brown.
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 basil
and cook until all vegetables are tender.
Add salt to taste and serve hot or at room temperature.