Ratatouille - cooking recipe

Ingredients

1 1/2 lb. zucchini
3 ribs celery
1 large onion
1 large green pepper
1 large eggplant
8 medium tomatoes
1/2 c. butter
3 cloves garlic, minced
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. salt
1 tsp. pepper
4 Tbsp. Parmesan cheese, grated

Preparation

Preheat oven to 350\u00b0.
Grease shallow earthenware or other casserole.
Slice zucchini and celery.
Cut onion and green pepper into large squares.
Cut eggplant into large cubes.
Scald tomatoes in boiling water for 60 seconds.
Drain, remove skin and cut in half.
Squeeze out and discard tomato juice and cut each half into 4 pieces.
Reserve.
Blanch separately in boiling salted water the zucchini, celery, green pepper and eggplant.
Reserve.