Ratatouille: Provencal Vegetable Ragout

from Fabrice Marcon of Mistral

Serves 4

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INGREDIENTS:
8 Tbs. Olive oil
2 Large onions sliced
2 Green peppers, diced
2 Eggplants, diced
2 Zucchini, cut into ½ inch slices
4-6 Ripe tomatoes, peeled, seeded and cut in wedges
Salt and ground black pepper
1 Tbs. Chopped parsley
1 pinch Marjoram or oregano
1 pinch Basil
1 large Clove of garlic, crushed

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PREPARATION:
Heat the olive oil in a large skillet, add the onion slices and sauté until they are transparent. Add the diced green pepper and eggplant and, 5 minutes later, the zucchini and tomatoes. The vegetables should not be fried but stewed in the oil, so simmer gently in a covered pan for 30 minutes. Add salt and freshly ground black pepper to taste with the chopped parsley, marjoram or oregano, basil and crushed garlic. Cook, uncovered, for about 10-15 minutes or until the ratatouille is well mixed. Serve hot from the casserole or cold as beginning to a summer meal.