Oven Ratatouille(Light And Healthy Veggies) - cooking recipe

Ingredients

1 medium eggplant (about 1 lb.)
1 1/2 lb. pear shaped tomatoes
1 large chopped onion
1 c. finely chopped fresh basil leaves or 3 Tbsp. dry basil leaves
1 lb. zucchini
1 each red and yellow pepper
1 Tbsp. oil

Preparation

Cut eggplant in 1/2 x 2-inch slices.
Slice zucchini 1/2-inch thick. Quarter tomatoes. Stem, seed and thinly slice peppers.
In a 3 to 4-quart dish, mix eggplant, zucchini, tomatoes, peppers, onion, basil and oil. Cover and bake at 400\u00b0 for 1 hour.
Uncover and bake, stirring once or twice, until eggplant is very soft and only a thin layer of liquid remains (about 20 minutes) or drain liquid if too much remains.
Season with salt and pepper.
Can be cooled, refrigerated up to 1 week and brought back to room temperature to reheat.