Ratatouille

• 1/2 cup olive oil
• 2 large onions, sliced
• 3 garlic cloves, minced
• 1 medium eggplant, cut into 1″ cubes
• 2 green peppers, chopped
• 3 zucchini, cut into 1/2″ slices
• 1 28-oz. can tomatoes, drained, or 4 cups fresh tomatoes, chopped
• 1 tsp. sea salt
• 1/4 tsp. pepper
• 1 tsp. oregano
• 1/2 tsp. thyme

In a 6-quart pot, sauté onion and garlic in oil for 2 minutes. Add eggplant and stir-fry for 5 minutes. Add peppers and cook 5 minutes. Add zucchini and cook for 5 more minutes; then add seasonings and tomatoes. Cover and simmer for 30 minutes.  Makes approximately 6 servings.

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