Ratatouille - cooking recipe

Ingredients

1 lb. eggplant
8 oz. zucchini
4 oz. onion, sliced thinly
3/4 lb. green pepper, roughly sliced
2 garlic cloves
1 lb. tomatoes
salt and pepper to taste
3/8 c. olive oil

Preparation

Skin tomatoes by placing them in boiling water for 10 seconds. Slice eggplant into 1/4 inch slices.
Slice onion thinly.
Roughly slice green peppers.
Peel garlic cloves.
Thinly slice zucchini. Heat oil in a large shallow pan.
Fry onion until golden.
Add crushed garlic and green pepper.
Add eggplant and zucchini.
Fry vegetables gently.
Season with salt and pepper.
Cover pan and simmer 30 minutes.
Add tomatoes.
Heat thoroughly.
Dust with parsley.