Recipe - My Ratatouille

2 Onions; chopped
2 Cloves garlic; minced
1 Green pepper; cut in squares
1 Red pepper; cut in squares
1 lg Eggplant
Salt
3 md Zucchini
4 Tomatoes; peeled & chopped
Olive oil cooking spray
1 teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Sugar
One half teaspoon Basil
One half teaspoon Oregano; or thyme
Mushrooms; optional, cut or sliced up
Sundried tomatoes;
optional, cut up

Cut eggplant into small cubes, sprinkle liberally with salt and let drain
in colander while cutting up the rest of the veggies. Slice zucchini into
rounds. If the zucchini is large, cut these in half crosswise.

Saute the onions, garlic, and peppers in a very large nonstick skillet
which has been sprayed with olive oil cooking spray (or oiled lightly with
olive oil) until softened, adding small amounts of water, if necessary to
prevent sticking. Add the mushrooms, if used.

Rinse the eggplant cubes and drain. Add to the skillet along with the
zucchini and saute a few minutes longer. Add the tomatoes, sundried
tomatoes (if used) and seasonings. Add a little water if the mixture seems
too dry.

Cover and cook over low heat till the veggies are quite soft. If too much
liquid remains, uncover and boil some off.

An alternate cooking method is to bake in a moderate oven after the
sauteeing step.
Recipe By : Annice

Posted to JEWISHFOOD digest V96 #64

Date: Sun, 27 Oct 96 10:39:20 +0200

From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL

Serving Ideas : Serve as a side dish or over pasta or rice or as a topping