Garden Ratatouille

Garden Ratatouille

2 medium onions chopped

red pepper chopped

1 T. garlic minced

1 eggplant cubed

3 medium zucchini cut in 1/2 inch slices and halved

2 C. crushed tomatoes

2 T. fresh parsley chopped

1 t. dried basil

1/2 t. oregano

2 large tomatoes peeled and chopped

3 T. red wine vinegar

2 T. sugar

1/2 t. salt

fresh black pepper

Place cubed eggplant in a strainer and salt it. Let it set for 20 minutes. Blot with a paper towel.

Heat the oil in a large skillet. Add the onions, peppers and garlic. Saute for 3 – 4 minutes. Add the eggplant, zucchini, crushed tomatoes, parsley, basil and oregano. Simmer for 10 minutes.

Add the remaining ingredients and simmer another 15 minutes over low heat.

Serves 6.


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