Ratatouille - cooking recipe

Ingredients

4 medium zucchini
2 eggplant
5 Tbsp. olive oil
1/2 c. onion
2 green peppers
2 Tbsp. fresh basil
1 large clove garlic
1 (12 oz.) can peeled plum tomatoes
2/3 c. dry white wine
Parmesan cheese

Preparation

Chop zucchini, eggplant, onion and green pepper.
Heat oil in skillet and fry onion and garlic for 5 minutes.
Stir in peppers, zucchini and eggplant.
Add the can of tomatoes and basil, mixing well.
Bring to a boil; reduce heat and simmer 15 minutes.
Add the wine and cook for an additional 15 minutes.
Serve over rice. Top with Parmesan cheese.
Serves 4.