Ratatouille - cooking recipe

Ingredients

2 large onions, sliced
2 large garlic cloves, pressed
1/4 c. olive oil
1 medium eggplant, cubed
6 medium zucchini, sliced thickly
2 bell peppers (red or green), seeded and cut into strips
2 tsp. dry basil
1/2 c. minced parsley
5 large tomatoes, cut into wedges
salt to taste

Preparation

Saute onions and garlic in oil over medium heat.
Stir in eggplant, zucchini, peppers, basil and parsley.
Reduce heat and cook, uncovered, stirring occasionally, for 30 minutes.
Add 4 tomatoes and stir to blend.
Cook 15 minutes more, uncovered, until eggplant is very tender.
Season to taste.
Serve hot or at room temperature.
Garnish with the remaining tomato.
Can refrigerate, covered, up to 1 week.