Recipe - Ratatouille Nicoise

1 One fourth pound Zucchini
1 One fourth pound Eggplant
1 One fourth pound Tomatoes
3 Green peppers
3 Onions
2 Garlic cloves,finely chopped
Three fourths cup Olive oil
1 Bay leaf
Salt
Pepper

Peel zucchini and eggplant; cut in bitesized pieces. Cut tomatoes and
onion in bitesized pieces. Remove seeds and membrane from green
pepper and cut into bitesized pieces.

The vegetables are browned separately, sauteed in oil over medium to
high heat.

Start with the onions and peppers. Once each is browned, combine them
together into one pan and continue to cook slowly, covered. Add bay
leaf, salt and pepper at this time.

Cook eggplant next, followed by the zucchini, then the tomatoes with
the garlic.

In large pan, combine all ingredients and cook for 10 minutes. Serve
warm.

NOTE: Cooking time is approximately a halfhour for all the
vegetables. They are cooked separately to keep them from getting
waterlogged. Ratatouille should not be mushy.

Nutrition analysis per serving: 182 calories; 14 grams fat; 0
milligrams cholesterol; 10.3 milligrams sodium; 66% of calories form
fat.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip