Inez Ratatouille(Eggplant) - cooking recipe

Ingredients

1/2 c. olive oil
2 onions, cut in thin strips
1 lb. eggplant, unpeeled and cut into strips
1 tsp. minced parsley
2 large cloves garlic, minced
2 green peppers, cut in thin strips
3 tomatoes, coarsely chopped
2 zucchini, unpeeled and thinly sliced
1/4 tsp. black pepper

Preparation

In a 12-inch skillet, over medium-low heat, heat oil. Add garlic, onions and green peppers. Cook, uncovered.
Stir occasionally until lightly brown (10 to 15 minutes). Add remaining ingredients and cook, covered, stirring now and then, until eggplant is tender but holds its shape and only a small amount of liquid is left in pan.
Yields 6 to 8 servings.