Ratatouille - cooking recipe

Ingredients

2 eggplants
1 1/2 lb. zucchini
1 large red pepper
2 medium onions
1 can stewed tomatoes
small tin tomato sauce
Worcestershire sauce
1/2 bulb garlic
fresh basil
salt, pepper and sugar

Preparation

Dice eggplants into cubes.
In a large size pot, fry in oil until the eggplant turns a golden brown color.
Cut red pepper and onions into cubes.
Add to cooked eggplants and stir vegetables. Wash zucchini and cut in circles.
Add to pot.
Add salt and pepper.
Once vegetables have cooked sufficiently, add minced garlic and fresh basil.
Pour in can of stewed tomatoes and tomato sauce.
Add a dash of sugar.
Turn heat down and let vegetables simmer for approximately 1/2 hour.
This dish tastes best when the vegetables have been allowed to stew for a couple of days in the tomato juice.
It is delicious eaten hot or cold.