Ratatouille
Ingredients
Instructions
  1. Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.
  2. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano.
  3. Cover and simmer, stirring occasionally, for 20 minutes.
  4. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed.
  5. Serve with fresh shredded Parmesan cheese, if desired.