Ratatouille - cooking recipe

Ingredients

1 eggplant, peeled, sliced in salted water 1 hour, then rinsed and cubed
1 zucchini, peeled, sliced and cubed
1 piece butternut squash, peeled and cubed
1 bell pepper, seeded and diced
1 medium onion, peeled and diced
1 c. diced celery
1 (16 oz.) can Italian tomato sauce
1 Tbsp. oil
grated cheese
bread crumbs (Italian or plain)

Preparation

Put oil in skillet.
Over low heat, saute in order the squash, zucchini, onion, pepper, celery and eggplant.
Stir over low heat until partially cooked. Add tomato sauce and cook for 15 minutes. Place in casserole or individual casserole dishes. Top with grated cheese and bread crumbs.
Heat in a 400\u00b0 oven for 20 to 30 minutes.
May be frozen for future use. Defrost and heat as previous.
Excellent hot or cold. Serves 6.