Zucchini, Eggplant Ratatouille - cooking recipe

Ingredients

2 medium eggplant, diced
2 yellow squash, diced
2 medium zucchini, diced
1 green pepper, diced
1/4 c. olive oil
1 medium onion, diced
4 cloves garlic, minced
8 oz. tomatoes, chopped
1/4 c. parsley, minced
8 fresh basil leaves, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano

Preparation

Cut
eggplant, yellow squash, zucchini and peppers into 1/2-inch cubes.
Heat oil in large skillet and saute onion and garlic
until
onion is tender.
Add vegetables and stir for 2 to 3
minutes.
Add
remaining
ingredients.
Heat to boiling point and reduce heat.
Cover and simmer, stirring occasionally, until tender, 30 to 40 minutes.
Makes 6 to 8 servings.