Farm-Stand Ratatouille - cooking recipe

Ingredients

1 c. coarsely chopped onions
2 large cloves garlic, minced
2 Tbsp. olive oil or cooking oil
1 medium eggplant (about 1 lb.), peeled and cut into 1-inch pieces (about 4 c.)
2 medium zucchini, cut into 1/2-inch pieces (about 2 1/2 c.)
3 medium tomatoes, seeded and cut into 3/4-inch pieces (about 2 1/2 c.)
3 small or 2 medium yellow summer squash, cut into 1/2-inch pieces (about 2 1/2 c.)
1 large green pepper, coarsely chopped (about 1 c.)
2 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded Mozzarella cheese (optional)

Preparation

In a 4 or 5-quart Dutch oven, cook onions and garlic in hot olive oil or cooking oil for 3 to 4 minutes, or until onions are tender but not brown.
Stir in eggplant, zucchini, tomatoes, summer squash, green pepper, basil, oregano, salt and pepper. Cover; cook for about 20 minutes, until vegetables are tender. Cook, uncovered, 5 to 10 minutes more, or until liquid is slightly reduced.
Remove from heat.
Allow to cool slightly.
If desired, stir in Mozzarella cheese.
Makes 8 to 10 servings.