Ratatouille - cooking recipe

Ingredients

1/2 c. oil
1 medium onion, chopped very fine
1 clove garlic, chopped very fine
1 1/2 lb. eggplant, peeled and cubed
2 medium zucchini, sliced with peel
3 green peppers, cut in strips
salt and pepper
basil
6 ripe tomatoes, peeled and seeded or 1 to 2 cans Solo pack tomatoes

Preparation

Saute onion and garlic until soft.
Add eggplant and zucchini; toss well.
Then add pepper strips, salt and pepper to taste and the basil.
Simmer, covered, until vegetables are soft.
Add tomatoes and allow them to cook down with the vegetables until mixture is thick and well blended.
Serve hot or cold with additional oil and lemon juice.
Serves 4.