Ratatouille - cooking recipe

Ingredients

1 small eggplant (about 1 lb.)
1 medium onion, sliced
1 clove garlic, chopped
2 Tbsp. olive or vegetable oil
4 medium tomatoes, cut into fourths
1 medium zucchini, sliced
1 medium green pepper, cut into strips
1/4 c. snipped parsley
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. pepper

Preparation

Cut eggplant into 1/2-inch cubes (about 5 cups).
Cook and stir onion and garlic in oil in 12-inch skillet until onion is tender.
Add eggplant and remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
Makes 8 servings.