Ratatouille Nicoise - cooking recipe

Ingredients

1/2 lb. each eggplant, sliced 1/2-inch thick, then quartered, zucchini, sliced 1/2-inch thick and onions, chopped
1/4 lb. green peppers, cut in strips
1 lb. tomatoes, skinned and quartered
2 cloves garlic, minced
6 Tbsp. olive oil
1/2 tsp. basil

Preparation

Saute lightly the eggplant for 2 minutes in 2 tablespoons olive oil and remove eggplant.
Saute the zucchini for 3 to 5 minutes in 2 tablespoons olive oil and remove zucchini.
Saute onions, peppers and garlic for 5 minutes in 2 tablespoons olive oil. Combine all vegetables in alternate layers with tomatoes in casserole dish. Add 1/2 teaspoon basil, salt and pepper to taste. Cover and bake 1/2 hour at 350\u00b0.
Remove cover and bake another 15 minutes or until most of the juice is absorbed.