Ratatouille - cooking recipe

Ingredients

2 or 3 eggplant, peeled and thinly sliced
2 zucchini, sliced
3 to 5 peppers (green or red), cut into thin rings
1 large onion, sliced
2 or 3 tomatoes, peeled and cut into wedges
1 clove garlic, crushed
salt and pepper
1/2 tsp. chopped basil
1 tsp. chopped parsley
olive oil

Preparation

Heat 1/4 cup olive oil in large cast-iron skillet.
Slowly add the vegetables, stirring to mix.
Cook on low heat until tender. Add basil, parsley and pepper to taste.
Add oil as needed.
May be served hot or cold.