Ratatouille - cooking recipe

Ingredients

1 medium eggplant, cubed and pared
2 small zucchini, sliced
1 c. finely chopped green pepper
1 medium onion, finely chopped
4 medium tomatoes, peeled and quartered
1/4 c. salad oil
1 clove garlic, crushed
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. vegetable oil
2 red peppers, cut into strips
2 zucchini, halved lengthwise, then sliced
1 onion, chopped
1 garlic clove, minced
2 large tomatoes, chopped
1/2 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. chopped parsley

Preparation

Heat oil in large saucepan.
Add red peppers, zucchini, onion and garlic; cook, stirring until tender.
Add tomatoes, salt and pepper.
Reduce heat to low; cover and simmer, stirring occasionally, until vegetables are very soft, about 20 minutes. Stir in parsley.