Ratatouille (Vegetable Stew) - cooking recipe

Ingredients

1 large eggplant (about 1 1/2 lb.)
3/4 tsp. salt
1/2 c. extra virgin olive oil
2 small zucchini (about 1 lb.), sliced
1 Tbsp. unsalted butter
1 large onion, thinly sliced
2 large garlic cloves, minced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium tomatoes, peeled and cut into 1/2-inch wedges
1/4 tsp. freshly ground black pepper
1/2 tsp. hot Hungarian paprika
1/4 c. chopped parsley
2 Tbsp. chopped fresh basil

Preparation

Cut the eggplant into cubes.
May be peeled, if necessary. Start cooking that in a large frypan.
Prepare the other vegetables and add as they are ready.
Cook all until soft or desired consistency.
Add seasonings, such as thyme, tarragon and a pinch of sugar.
Check for taste.