Ratatouille - cooking recipe

Ingredients

1 lb. zucchini
1 large eggplant
1 red pepper
1 green pepper
1 can whole tomatoes (undrained) or 1 lb. fresh tomatoes, peeled
1/4 c. chopped red onion
1 1/2 tsp. dried marjoram
1 clove garlic, crushed
1 tsp. shallots or green onions, chopped
1 tsp. parsley
1/2 tsp. sugar
2 tsp. salt
3 Tbsp. tomato paste
1/8 tsp. dried hot pepper
1 1/2 tsp. dried basil
1/4 c. dry white wine

Preparation

Wash, peel and slice vegetables into 1/4-inch slices. Cut green peppers in strips. Toss together. In Dutch oven, heat oil. Add onions and pepper; cook 5 minutes. Add all other ingredients. Cook 25 to 30 minutes until tender and excess water is cooked away. Serves 8 to 10. Serve hot or cold.