Ratatouille

This is another recipe I made a lot before The-Girl-Who-Hates-Vegetables joined us. One of our favotite summer dinners with a nice hunk of bread. I also added some tomato paste to this to reduce the acidity. Came from We're Cooking Now - an old cooking show circa 1985.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  teaspoons  finely minced garlic
• 1  cup  chopped onion
• 1  large eggplant
• 3  medium zucchini
• 2  large green peppers
• 1  teaspoon dried oregano
• 1  tablespoon fresh basil or 2  teaspoons dried basil
• 2  teaspoons  chopped parsley
• 2  cups  crushed canned tomatoes
•  fresh ground pepper

Directions

1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
2. Cut vegetables into 1-inch pieces.
3. Add the eggplant,zucchini,pepper,oregano— parsley and stir well.
4. Saute about 5 minutes.
5. Add tomatoes,cover and cook over low heat for about 45 minutes.
6. Serve hot or cover mixture and refrigerate to serve chilled.