Ratatouille
Ingredients 1/2 cup chopped onion (1 medium) 1 clove garlic, minced 1 tablespoon olive oil or cooking oil 3 cups cubed, peeled eggplant 1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (1 1/2 cups) 1 cup chopped, peeled tomatoes (2 medium) or one 14.5-ounce can diced tomatoes, drained 3/4 cup chopped green sweet pepper (1 medium) 3 tablespoons dry white wine, chicken broth, or vegetable broth 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon snipped fresh basil or oregano Directions In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil just before serving. Makes 4 servings
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