Ratatouille - cooking recipe

Ingredients

1 small eggplant
1 c. water
1/4 tsp. salt
1/3 c. olive oil
2 Tbsp. lemon juice
2 tsp. fresh basil leaves, chopped
1/2 tsp. salt
1/2 tsp. ground mustard
1/8 tsp. pepper
2 medium tomatoes, chopped
1 medium zucchini, thin sliced
1 small onion, sliced and separated into rings
1 small green pepper, chopped
1/3 c. chopped fresh parsley

Preparation

Cut eggplant into 1/2-inch cubes.
Heat 1 cup water and 1/4 teaspoon salt to boiling in medium saucepan.
Add eggplant; cover and heat to boiling.
Reduce heat; simmer, uncovered, for 5 to 8 minutes, or until tender.
Drain.
Mix oil, lemon juice, basil, 1/2 teaspoon salt, mustard and pepper in large bowl.
Add eggplant and remaining ingredients; toss.
Cover and refrigerate at least 4 hours.