Ratatouille - cooking recipe

Ingredients

2 c. yellow squash, cut into 1/2-inch cubes
1 1/2 tsp. salt
3 cloves garlic, minced
1/3 c. salad oil
1/3 tsp. cumin or comino seed
2 c. peeled eggplant, cut into 1/2-inch cubes
1/2 tsp. oregano
3 medium onions, sliced
2 green pepper, cut into strips
1/2 tsp. marjoram
3 medium tomatoes, sliced
1/3 tsp. dill seed

Preparation

Place squash in greased 2 1/2-quart casserole.
Sprinkle with 1/3 of the salt, garlic and oil.
Add cumin seed.
Add eggplant; sprinkle with half the remaining salt, garlic and oil.
Add oregano.
Add onions, then green peppers; sprinkle with marjoram and remaining salt, garlic and oil.
Cover.