Ratatouille


4 Servings


1 onion, diced
1 red bellpepper, cut into 1/2-inch strips
1 yellow bellpepper, cut into 1/2-inch strips
1 green bellpepper, cut into 1/2-inch strips
1 large eggplant, diced
1 zucchini, sliced
2 large tomatoes, cut into wedges
1 small(about 6oz) can tomatoes, chopped
1 clove garlick, minced
1/2 teaspoon cayenne pepper
2 tablespoons, white wine vinegar
1/2 teaspoon oregano
1/2 teaspoon basil
2 teaspoons salt
dash pepper
olive oil


1. In saucepan over high heat, cook onion and garlic in 2
tablespoons of olive oil for a few minutes, stirring frequently;
stir in bell peppers and canned tomatoes; remove from heat.

2. In another saucepan over high heat, cook eggplant and zucchini
in 2 tablespoons of olive oil for a few minutes; add #1 mixture,
fresh tomatoes, vinegar, oregano, basil, salt and pepper.
Reduce heat to low; cover and simmer for 20 minutes.

3. Remove from heat; cool to room temparature ; then refrigerate.

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