Ratatouille - cooking recipe

Ingredients

1 lb. eggplant, peeled and cubed
1/2 lb. unpeeled zucchini, sliced or cubed
1/2 c. olive oil
1 1/2 c. sliced onions
2 sliced, seeded green peppers
2 medium tomatoes, cubed
3 Tbsp. minced parsley
2 peeled cloves garlic, minced
2 tsp. salt
1/4 tsp. pepper

Preparation

Saute eggplant and zucchini in oil in Dutch oven about 10 minutes.
Remove and set aside.
Saute onions and green peppers, 5 minutes, until tender, stirring occasionally.
Add tomatoes, parsley, garlic, eggplant and zucchini.
Sprinkle with salt and pepper.
Simmer for 25 minutes, covered, until vegetables are tender and most liquid has disappeared.
(To reduce liquid, remove cover and continue to cook.)
Serve hot or cold.