We're all trying to get more veggies into our diets. This Ratatouille Recipe is perfect.

2 medium onions, diced
2 cloves of garlic, crushed
4 T. olive oil
1 lb. unpeeled eggplant, cut in 3/4 inch dice
3 medium tomatoes, peeled and diced
1 1/4 t. basil
3 medium unpeeled zucchini (a combination of yellow and green gives more color) cut in bite-sized pieces
3 medium tomatoes, peeled and diced
2 green peppers, chopped
1 t. salt or to taste
dash of pepper

Sauté the onion and garlic in the oil til tender. Add remaining ingredients, bring to the boil then reduce to simmer. Cover and simmer 5 minutes or til mixture becomes somewhat liquid. Uncover and cook, stirring frequently, til the eggplant and zucchini are tender (about 30 minutes). Serve hot or cold, alone, over rice or noodles.
(Serves 8-10)

Ratatouille recipe published in our June, 1995 Menu Minder.