Ratatouille (Moosewood Cookbook) - cooking recipe

Ingredients

1 medium onion, chopped
2 medium bell peppers, cut in strips or cubed
2 small zucchini or 2 small summer squash, small, cubed
1 small eggplant, cubed
4 -6 garlic cloves, crushed
2 medium tomatoes, in chunks
1 bay leaf
1 teaspoon basil
1 teaspoon marjoram
1/2 teaspoon oregano
1 dash rosemary
3 3 tablespoons dry red wine or 3 tablespoons tomato juice
1/2 cup tomato juice
2 tablespoons tomato paste
2 teaspoons salt, approximately
black pepper, to taste
1/4 cup olive oil
fresh parsley, chopped

Preparation

Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.).
Just before serving, mix in the fresh parsley.
Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.