1/2 c. oil
5 garlic cloves, finely chopped
1 1/2 c. onion, chopped
1 1/2 c. green or red peppers, coarsely chopped
1 1/2 c. diced eggplant, skin on
1 1/2 c. zucchini, sliced and quartered
1 tsp. fresh black pepper
1 tsp. salt
2 to 3 tbsp. chopped fresh basil
Cayenne pepper or Tabasco
1 1/2 c. chopped ripe tomatoes (may use Italian plum)

In heavy skillet, saute in oil the garlic, add onions and blend. Add chopped peppers, eggplant (does not need to be soaked or salted before) and zucchini. Blend all together well, mixing with a wooden spatula and shaking the pan. Then add black pepper, salt and basil. Add cayenne or Tabasco if desired. Cook 10 minutes over brisk heat, stirring constantly. Then add chopped tomatoes. Let the ratatouille cook down to the consistency you like.