Baked Ratatouille - cooking recipe

Ingredients

1 medium eggplant in 1/2-inch cubes
6 medium zucchini, thickly sliced
2 green or red bell peppers, cut in chunks
2 large onions, sliced
2 large garlic cloves, minced
4 Tbsp. olive oil
1 tsp. basil
1/2 c. minced parsley
4 large tomatoes, cut in chunks

Preparation

Layer all ingredients in 6-quart casserole, pressing down to make firm.
Drizzle olive oil over top layer.
Cover and bake in 350\u00b0 oven for 3 hours with some of the liquids.
Uncover during last hour if soupy.
Mix gently and salt to taste.
Garnish with parsley and tomato slices.