Ratatouille - cooking recipe

Ingredients

1 medium eggplant
2 medium zucchini
1 large green bell pepper
1 large onion
4 medium tomatoes
1/4 c. vegetable oil
1 Tbsp. chopped fresh garlic
2 tsp. salt
1/4 tsp. pepper

Preparation

Pare eggplant and cut into large cubes.
Slice zucchini thickly.
Cut bell pepper into large pieces and coarsely chop the onion.
Cut the tomatoes into large pieces.
Place all ingredients into a 4-quart kettle.
Cover and cook over medium heat.
Stir occasionally until vegetables are crisp-tender, about 10 minutes. Don't overcook!
Serves 8.