Ratatouille

1. 1

   Pare eggplant and cut into large cubes.

2. 2

   Slice zucchini thickly.

3. 3

   Cut bell pepper into large pieces and coarsely chop the onion.

4. 4

   Cut the tomatoes into large pieces.

5. 5

   Place all ingredients into a 4-quart kettle.

6. 6

   Cover and cook over medium heat.

7. 7

   Stir occasionally until vegetables are crisp-tender, about 10 minutes. Don't overcook!

8. 8

   Serves 8.

No additional tips available.