Ratatouille (Vegetable Stew) - cooking recipe

Ingredients

1 eggplant
2 Tbsp. olive oil
2 Tbsp. butter
1 onion, chopped
2 green peppers, chopped
4 zucchini, cubed
4 to 6 tomatoes, cubed
2 cloves garlic, chopped
2 Tbsp. parsley, chopped
1 tsp. oregano
1/2 c. Parmesan cheese

Preparation

Slice eggplant 1/2 inch thick and heavily salt eggplant.
Let sit 1/2 hour to draw out moisture.
Prepare other vegetables. Rinse eggplant, dry and cube.
Saute eggplant in 1/2 oil and butter until tender and remove.
Saute onions, peppers, zucchini and tomatoes in remaining oil and butter.
Combine all ingredients and place in oiled casserole dish.
Bake at 300\u00b0 for 15 minutes. Delicious as main dish or side dish.