Ratatouille(Serves 5 To 6) - cooking recipe

Ingredients

1 firm, medium eggplant (1 1/2 lb.), peeled, sliced lengthwise and cubed
2 small zucchini (unpeeled), sliced
1 medium green pepper, cut in strips
1 medium Spanish onion, sliced
4 large tomatoes, peeled, quartered and boiled for 6 minutes
salad oil
1 clove garlic, crushed or minced garlic set in water
1 tsp. salt
1/4 tsp. pepper

Preparation

Heat oil.
Saute eggplant.
Add zucchini and saute until lightly browned; set aside.
Add onion, green pepper, garlic and salt and pepper.
Saute until onion turns transparent.
Add tomatoes and simmer, covered, for 5 minutes.
Add eggplant-zucchini mixture and simmer.