Ratatouille

Recipe from Karen Holt

2 medium onions, sliced
2 cloves garlic, chopped
1/4 c. vegetable oil (I used less and used olive oil)
2 small zucchini, cut into 1/2 inch slices
3 medium tomatoes, diced (I used 2 cans of tomatoes)
1 small eggplant, peeled and cut into 1 inch cubes
1 large green pepper, cut into strips
2 tbsp. chopped fresh parsley (I omitted)
1/2 tsp. basil leaves
2 tsp. salt
1/8 tsp. pepper
Saute onions and garlic in hot oil in Dutch oven until tender (do not brown). Add zucchini, tomatoes,eggplant, green pepper, parsley, basil, salt and pepper. Cover and cook 15 minutes or until vegetables are tender and juice is thickened. Stir occasionally. Makes 8 servings.