Ratatouille

By HeatherS

Ingredients

• 1/2 cup olive or salad oil
• 1 large onion, diced
• 1 garlic clove, halved
• 1 eggplant, cut into 1" chunks
• 1 green pepper diced
• 3 zucchini, sliced
• 1/2 cup water
• 1 tbsp. salt
• 2 tsp. oregano leaves
• 1 tsp. sugar
• 2 large tomatoes cut in wedges

Details

Servings 8

Preparation

Step 1

In a six quart dutch oven over medium heat, cook onions and garlic in hot oil until tender (about 10 minutes). Discard garlic, add eggplant and pepper. Cook for 5 minutes stirring frequently.

Stir in zucchini, water, salt, oregano and sugar. Heat to boiling. Reduce heat to medium-low. Cook 30 minutes or until vegetables are tender.

Stir in tomato wedges - heat through.

Serve hot or cover and refrigerate to serve cold later.