Ratatouille - cooking recipe

Ingredients

about 1/2 c. olive oil
2 large onions, sliced
2 large cloves garlic, minced or mashed
1 medium sized eggplant, cut into 1/2-inch cubes
6 medium sized zucchini, thickly sliced
2 green or red bell pepper, seeded and cut into chunks
about 2 tsp. salt
1 tsp. or more basil
1/2 c. minced parsley
4 large tomatoes, cut in chunks
parsley
sliced tomatoes (optional)

Preparation

Heat 1/4 cup of the oil in large frying pan over high heat. Add onions and garlic.
Cook, stirring until onions are soft, but not browned.
Stir in eggplant, zucchini, peppers, 2 teaspoons of salt, basil, minced garlic and parsley.
Add oil as needed to keep vegetables from sticking.
Cover and cook over medium heat (can use Dutch oven) for 30 minutes, stirring to prevent sticking. Add the tomatoes to vegetables and stir to blend.
Add more oil to prevent sticking.
Cover and cook for 15 minutes.