Ratatouille - cooking recipe

Ingredients

1 small eggplant (1 lb.)
2 large onions, chopped (2 c.)
2 cloves garlic, minced
3 medium-sized zucchini, sliced 1/4 inch thick
1/4 c. olive oil
4 medium-sized tomatoes, diced
1/3 c. sliced pitted ripe olives
1/4 c. chopped parsley
2 Tbsp. bottled chili sauce
2 Tbsp. chopped fresh basil or 2 tsp. dried basil
2 tsp. salt

Preparation

Trim eggplant, then cut into 1-inch cubes (no need to pare). Saute onions, garlic and zucchini in olive oil in large frying pan for 5 minutes; stir in eggplant.
Cover.
Simmer 15 minutes.
Stir in tomatoes, olives, parsley, chili sauce, basil and salt; cover. Simmer 15 minutes; uncover.
Cook 10 minutes longer or until almost all liquid has evaporated.