Ratatouille - cooking recipe

Ingredients

1 lb. fresh mushrooms
1 medium eggplant
3 medium zucchini
2 green peppers
1 c. onions, chopped
large clove garlic, chopped
2 (8 oz.) cans plum tomatoes, drained or 2 lb. fresh tomatoes, diced
3 tsp. fresh or dried basil
2 tsp. salt
1/4 tsp. black pepper

Preparation

Wipe mushrooms with damp cloth and cut off rough edges.
Cube eggplant and cut zucchini into 1/2-inch slices.
Cut peppers into 1-inch pieces.
In heavy saucepan, heat oil.
Add onions, garlic, mushroom and cook briskly for several minutes.
Add remaining ingredients and mix well.
Bring to boiling, cover and simmer gently for 20 to 30 minutes.
Drain in colander; save liquid in another pan and boil down by half.
Pour over vegetables and serve.