Ratatouille - cooking recipe

Ingredients

1 medium eggplant (about 1 to 1 1/2 lb.)
2 small zucchini (about 1/2 lb.)
1 c. finely chopped green pepper
1 medium onion, finely chopped
4 medium tomatoes, peeled and quartered
1/4 c. olive oil
1 clove garlic, crushed
2 tsp. salt
1/4 tsp. pepper

Preparation

Prepare 5 cups cubed, pared eggplant by washing and paring it, then cutting into 1/2 inch cubes.
Prepare 2 cups zucchini by washing and cutting into 1/2 inch cubes also.
Do not pare zucchini.
Cook and stir all ingredients until heated through. Cover; cook over medium heat, stirring occasionally, about 10 minutes or until vegetables are crisp-tender.