Ratatouille

Ingredients

1 large eggplant

2 large onions

500gm zucchini

4 large tomatoes

2 large green/red capsicum

salt & pepper to taste

½ cup olive oil

1 teaspoon mixed herbs

2 cloves garlic crushed

1 tablespoon chopped parsley

Cut zucchini’s in 2.5cm squares, capsicums in 1cm wide long strips, onions in eighths, eggplant into 5cm squares and tomatoes in eighths.

Put oil in saucepan over moderate heat put in onion and fry for about 5 minutes stirring frequently. Turn heat to low and add capsicums, garlic, eggplant and zucchini. Stir occasionally. After ½ hour add tomatoes, keep stirring occasionally until vegetables are tender but still firm – approx ½ hour. Let sit overnight.