Ratatouille - cooking recipe

Ingredients

1/2 c. olive or salad oil
1 large onion, diced
1 garlic clove, cut in half
1 eggplant (about 1 1/2 lb.), cut into 1-inch chunks
1 green or red pepper, cut into 1-inch pieces
3 medium zucchini (10 oz. each), cut into 1-inch thick slices
1/2 c. water
2 tsp. salt
2 tsp. oregano leaves
1 tsp. sugar
2 large tomatoes, cut into wedges

Preparation

Over medium heat, in hot olive oil, cook onion and garlic, stirring occasionally, until tender, about 10 minutes; discard garlic.
Add eggplant and green pepper; cook 5 minutes, stirring occasionally.
Stir in zucchini, water, salt, oregano leaves and sugar; heat to boiling. Reduce heat to medium-low; cook 30 minutes, stirring occasionally, until vegetables are tender.
Stir in tomato wedges; heat through.
Serve hot, or cover mixture and refrigerate to serve chilled later.