Title: Ratatouille 1
Categories: Vegetable Lowcal
Yield: 8 Servings

1	lg	Onion; or 2
1		Green pepper; can add a red
1	lg	Eggplant; sweatedweight
2	md	Zucchini
3		Tomatoes; chopped, or use pa
5	tb	Tomato paste; if no tomatoes
3	tb	Water; if no toomatoes
1	tb	Olive oil
1	ts	Salt
1/8	ts	Pepper
1/2	ts	Basil
1/2	ts	Oregano
1		Cl Garlic; minced

Dice eggplant into 1-inch cubes and slice zucchini into 1/2" rounds (I cut these in half). Chop onion coarsely and cut green pepper into squares. : Use a heavy-bottomed saucepan with a lid. Saute the onion, garlic, and green pepper until they are soft (in the olive oil); stir in eggplant and zucchini and saute a few minutes more (watch this because it will be kind of dry). Add tomato and seasonings. Cover and simmer for about 30 minutes or until the vegetables are well cooked (I add a glass of wine here). Uncover and turn up the heat to evaoperate some of the liquid.

This freezes really well. I usually divide my batch in to three parts and make one-third into IMAM BAYILDI (below) and one-third into GVETCH (below) and leave one-third as : is to serve over rice, pasta, or some other grain or : as a side dish.

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