Ratatouille - cooking recipe

Ingredients

1/2 lb. fresh, whole mushrooms, halved
1 medium peeled eggplant in 1/2-inch slices
1 small onion, finely chopped
2 small zucchini in 1/2-inch slices
4 medium tomatoes, peeled and quartered
1/4 c. vegetable oil
1 clove garlic, minced
2 tsp. salt
1/2 tsp. pepper

Preparation

Cover and cook over low heat (stir occasionally) about 30 minutes until crisp-tender.
Serves 4 to 6.
It's delicious.