Ratatouille

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 2 zucchini, cut into bit size pieces
• 2 eggplants, peeled, cut into 1-inch size chunks
• 3 bell peppers (red, yellow or orange)
• 1 red onion, cut into pieces
• 3 garlic cloves, minced
• 1 (28 ounce) can italian-style tomatoes (cut into chunks)
• 3 ounces tomato paste, drained (1/2 small can)
• 1/2 cup fresh basil
• 1 tablespoon oregano
• 1/8 teaspoon black pepper

Recipe

• 1 pre heat oven to 400 degrees.
• 2 put oil in bottom of pyrex pan- add eggplant and sprinkle with salt-toss. cover tightly with aluminum foil and bake for 35 minutes. uncover and set aside.
• 3 in large skillet, pour some olive oil and saute the onions, peppers and zuchinni. add garlic toward end of saute. add tomatoes- not the juice they are inches also add the tomatoe paste and herbs. simmer for 10 minutes, stirring ocassionally.
• 4 add eggplant and simmer for a few more minutes.
• 5 serve hot over pasta or at room temp with good crusty bread.