Yvonne'S Ratatouille(Makes 15 To 20 Servings) - cooking recipe

Ingredients

2 medium green peppers (1 lb.)
3 medium zucchini (1 lb.)
1/2 lb. medium mushrooms
1 medium eggplant (1 lb.)
3/4 c. salad or olive oil
1 c. thinly sliced onion
2 cloves garlic, crushed
4 medium tomatoes (1 1/2 lb.), peeled and cut in wedges
2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley

Preparation

Wash peppers; halve.
Remove ribs and seeds.
Cut lengthwise into 1/4-inch thick slices.
Scrub zucchini.
Cut on diagonal into 1/4-inch thick slices.
Wash mushrooms, slice lengthwise through stems, 1/4-inch thick.
Wash eggplant.
Do not peel.
Cut lengthwise into quarters, then cut crosswise into 1/4-inch slices. In 1/4 cup hot oil in large skillet, saute green pepper, mushrooms, onion and garlic for 5 minutes or until onion is transparent.
With slotted spoon, remove to medium bowl.
Add 2 tablespoons oil to skillet.
Saute zucchini, turning frequently, until tender, about 10 minutes.
Remove from skillet with slotted spoon.
Place in same bowl.
Add remaining oil to skillet.
Saute eggplant, turning occasionally, until tender, about 5 minutes.
Return vegetables to same skillet.
Layer half of tomato wedges on top.
Sprinkle with salt, pepper and 1 tablespoon parsley.
Stir gently, just to combine.
Layer remaining tomato on top.
Sprinkle with 1 tablespoon parsley.
Simmer mixture over low heat, covered, for 10 minutes.
Remove cover.
Cook 5 minutes longer, by stirring occasionally, with pan juices or until liquid has evaporated.
Turn into large serving dish.
Sprinkle with parsley.