Ratatouille - cooking recipe

Ingredients

2 medium onions, sliced
2 cloves garlic, chopped
1/4 c. olive oil
2 small zucchini, cut in 1/2-inch slices
3 tomatoes, peeled and diced
1 small eggplant, peeled and cubed
1 green pepper, cut in strips
2 Tbsp. parsley
2 tsp. salt
1/2 tsp. basil
1/2 tsp. rosemary
1/8 tsp. pepper

Preparation

Saute onion and garlic in olive oil in Dutch oven. Add remaining ingredients. Cover and cook 15 minutes.
Uncover and continue cooking until vegetables are tender, but not mushy, and juice is thickened. Stir occasionally. Serves 8.