Ratatouille
A delicious and healthy dish full of summer vegetables.
(Serves 4)

Ingredients:
1 medium onion, peeled and thinly sliced
2 garlic cloves, minced or grated
4 tablespoons olive oil
1 medium eggplant, cut into 1/2 inch pieces
1 small zucchini, cut into 1/2 inch pieces
1 red or green bell pepper, cut into pieces
2 large ripe tomatoes or 1 small can chopped tomatoes
1 teaspoon dried mixed herbs
1/2 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
 

Directions:

1. In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
2. Add the remaining 2 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.
   Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.
3. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally,
   for 12 minutes.
4. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables
   are tender.
5. Stir in the mixed herbs, sugar, salt and pepper to taste and cook the mixture, stirring, for 1 minute.