Ratatouille - cooking recipe

Ingredients

1 to 2 Tbsp. olive oil
1/2 c. chopped onion
1 tsp. minced garlic
4 medium tomatoes, peeled, seeded and coarsely chopped
1 small eggplant, peeled and cubed
2 small zucchini, cut into 1/4-inch slices
1 large green pepper, cut into strips
3 Tbsp. chopped fresh parsley
1 tsp. basil and salt
1/2 tsp. thyme and pepper
dash of rosemary
1/4 c. Burgundy

Preparation

In Dutch oven or heavy soup kettle, heat oil. Add onion and garlic.
Saute until softened. Add remaining ingredients. Cover and cook over low heat for 45 minutes, stirring gently every 10 minutes, until vegetables are tender. Serve over hot cooked rice or with French bread.
Top with grated Parmesan cheese and chopped black olives.