Ratatouille

This recipe serves:  4 8 12 16

1/2 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped green or red pepper
1 small eggplant, cubed (about 1 cup)
1/2 small zucchini, cubed (about 1/2 cup)
1 clove garlic, crushed
1/2 bay leaf
1 sprig fresh oregano, or dash dried
1 cup chopped tomatoes with their juice, canned or fresh
salt to taste
freshly ground black pepper
1. Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.

2. Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.

3. Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.

4. Add the tomatoes and simmer for 40 minutes, uncovered.

5. Adjust the salt and pepper to taste.

Serving Size: about 1/2 cup

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