Ratatouille Supreme - cooking recipe

Ingredients

4 c. peeled, cubed eggplant
4 c. cubed zucchini
1/2 c. olive oil
1/2 c. coarsely chopped green pepper
1/4 c. coarsely chopped sweet red pepper
1/2 c. chopped onion
1 Tbsp. minced garlic
4 medium tomatoes, peeled and cut into wedges
1/2 c. pitted small ripe olives
1/2 c. dry white wine
1 tsp. salt
1 tsp. white pepper
1 tsp. dried whole basil
1/8 tsp. dried whole thyme
1/8 tsp. dried whole rosemary
1 bay leaf
2 Tbsp. chopped fresh parsley

Preparation

Saute eggplant and zucchini in oil in a large skillet over medium heat for 6 to 8 minutes, stirring occasionally.
Add peppers and onion; cook 6 minutes, stirring occasionally.
Add garlic; cook 2 minutes.
Add remaining ingredients, except parsley.
Cover and reduce heat; simmer 5 minutes.
Sprinkle with parsley.
Remove bay leaf.
Yields 8 servings.