Ratatouille - cooking recipe

Ingredients

2 eggplants (2 1/2 lb.)
8 zucchini (2 1/2 lb.)
4 onions
3 green peppers
1 c. cooking oil
3 cloves garlic
1 (1 lb.) can plum tomatoes, drained
1/2 c. chopped parsley
5 tsp. salt
1/2 tsp. pepper
2 tsp. each: crumbled oregano and basil

Preparation

Cut eggplant into 1/2-inch thick slices, then 1-inch cubes. Cut zucchini
in 1/4-inch slices.
Thickly slice onions and cut peppers into 1/4-inch strips.
Brown eggplant in oil in Dutch oven.
Add remaining ingredients and cook until tender.