Ratatouille
Serves 6

2 lg. onions, peeled & sliced
3 cloves garlic, minced
¼ c. olive oil
2 sm. eggplants, cut in cubes
4 sm. zucchini, sliced
2 green peppers, cut in strips
¼ c. fresh parsley, chopped
1 lb. 4 oz. can Italian plum tomatoes or crushed tomatoes
or 10 to 12 fresh tomatoes, peeled & chopped
8 oz. can tomato sauce
1 tsp. dry basil
½ tsp. oregano
5 fresh mint leaves, minced
1 tsp. salt
Freshly ground pepper to taste

Saute the onions and garlic in olive oil in a large skillet until wilted. Add the eggplant, zucchini, peppers, parsley and mint.
Mix well over a brisk heat. Add the tomatoes and tomato sauce and seasonings. Cover and simmer for about 45
minutes, stirring occasionally. Remove cover and allow to cook down until mixture is thick. This recipe can be used as a
sauce, a side dish or on pasta.