Ratatouille

• 1 tbspvegetable oil
• 1 yellow onion, peeled and chopped into 1/4 inch pieces
• 4 clovesgarlic, peeled and minced
• 1 eggplant, peeled and diced into 1/4-1/2 inch pieces
• 2 zucchinis, diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini
• 1 red bell pepper, cored, seeded, and diced into 1/4 inch pieces
• 1 tspdried basil
• 1/2 tspdried oregano
• 3 1/2 cupstomato, including the juice or fresh tomato
• 1 lemon, quartered
• 1/4 cupfresh basil, chopped

quantities scale with servings

Method

1. 1

   Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.

2. 2

   Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.

3. 3

   Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.