Vegetable Stew

(Ratatouille)

France
Harold & Eslbeth Kallemeyn

1/4 cup olive oil
2 large onions
2 large cloves garlic, minced or mashed
1 medium size eggplant cut in 1/2 inch cubes
6 medium size zucchini, thickly sliced
2 bell peppers, seeded and cut into chunks
2 teaspoons salt
1 teaspoon basil
1/2 cup minced parsley
4 large tomatoes, cut in chunks

Heat olive oil in a large skillet.  Add onions and garlic and sauté until tender.  Add the eggplant, zucchini, bell peppers, salt, basil, and parsely.  Stir in oil as needed.  Cover and cook over moderate heat for 30 minutes, stirring occasionally.   If mixture becomes too soupy, open the cover to allow moisture to escape.  Add tomatoes and cook for 15 more minutes.  Serve hot or cover and chill to serve cold.  Garnish with parsley and tomatoes.

Serves 8-10.

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