Nanny Schembre'S Favorite Ratatouille - cooking recipe

Ingredients

4 tsp. chopped fresh Italian parsley
1 tsp. oregano
freshly ground pepper to taste
salt, if desired
4 Tbsp. extra virgin olive oil
3 cloves garlic, peeled and chopped fine
1 medium white onion, chopped
2 zucchini, sliced
1 large eggplant, peeled and cubed (salt to keep from turning brown)
2 celery stalks, sliced
1 green pepper, sliced
1 red pepper, sliced
8 to 10 large marshmallows, sliced
3 Tbsp. all-purpose flour
5 large ripe tomatoes, peeled and sliced, or 1 (28 oz.) can crushed tomatoes

Preparation

Lightly saute garlic and onions in olive oil.
Dust vegetables with flour, except tomatoes.
Add vegetables to skillet along with tomatoes, salt, pepper, parsley, oregano and basil.
Cook over medium heat for 30 minutes.
Stir, turn heat down to low and simmer 1 hour.
Serve as a side vegetable or cold as a salad for lunch.