Ratatouille - cooking recipe

Ingredients

3 large cloves garlic, crushed
1 eggplant (unpeeled)
5 to 6 ripe tomatoes
2 red or green bell peppers
2 yellow onions
3 zucchini

Preparation

Cut
eggplant
in
large cubes.
Sprinkle with salt and place in\tcolander
to
drain.
Cut
remaining
vegetables in wedges
or cubes.
After
eggplant
has
drained
at least 30 minutes, rinse well.
Pour onto several paper towels and blot briefly. Heat about 4 tablespoons of oil in a large stainless steel\tpot. Add eggplant and saute.
Set aside.
Add more oil if
necessary and saute onions and peppers.
Add garlic.\tAdd zucchini.
Saute very
briefly.
Add
seasoning herbs (basil, oregano
and
thyme) to taste.
Add tomato wedges.
Cover pot briefly to draw out tomato juice. Uncover; raise heat and stir constantly
until about 1/2 of juice is left.
Return eggplant to pot.
Can
be
served immediately
or later, warm or cold. Flavor improves as it sits.