Ratatouille - cooking recipe

Ingredients

1 1/2 lb. zucchini squash
1 large onion
1 large eggplant
1/2 c. butter
1 Tbsp. oregano
salt and pepper to taste
3 ribs celery
1 large green pepper
1 can whole tomatoes, drained
3 garlic cloves, minced
1 Tbsp. basil
4 Tbsp. grated Parmesan cheese

Preparation

Preheat oven to 350\u00b0 and grease a large shallow casserole. Slice zucchini, celery and green pepper and cube eggplant.
Blanch in salted water, boiling water, until barely tender.
Drain and reserve.