Ratatouille
INGREDIENTS
  • 1 medium eggplant
  • 3 medium potatoes
  • 1 large green bell pepper
  • 2 medium zucchini
  • 1 large onion
  • 2 cloves garlic, minced
  • 2 large cans (28 ounces each) stewed tomatoes
  • 3/4 cup olive oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon Oregano
  • 1 tablespoon parsley flakes
DIRECTIONS
  1. Peel and chop all vegetables into 1 inch cubes. Combine all vegetables and oil in a large skillet and cook low heat for 1 hour.
  2. Serve with garlic toast.