Ratatouille - cooking recipe

Ingredients

2 large eggplant
1 lb. zucchini
salt and pepper
3 large onions
2 to 3 garlic cloves
2 green peppers
1 lb. ripe tomatoes
5 tsp. olive oil
1 tsp. sugar

Preparation

Cut the eggplant into 1-inch chunks.
Cut zucchini into quarters lengthwise, then into 1-inch lengths.
Put the vegetables into a colander, sprinkle with salt and leave to drain for 30 minutes.