Vegetable Ragout (Ratatouille)
1 small eggplant
1 medium onion, sliced
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, quartered
1 medium zucchini, sliced
1 medium green bell pepper, cut into strips
1/4 cup minced parsley
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
Cut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender.
Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
Yield: 8 servings