1/3 c. safflower oil
1 med. size onion, quartered and sliced
2 cloves garlic, minced
2 med. size green pepper, sliced
2 med. size zucchini, cut in julienne strips
1 sm. eggplant, cut in julienne strips
2 c. green beans, cut in 1/2 inch lengths and steamed
3/4 c. raw cashews, chopped
4 tbsp. cider vinegar
2 1/2 c. tomato sauce
1 tbsp. honey
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. pepper
3 med. size tomatoes, cubed
6 whole wheat pita bread pockets
2 c. alfalfa sprouts

In a Dutch oven or large heavy saucepan, heat oil; saute onion until glossy. Add garlic, green pepper, zucchini, eggplant, green beans and cashews. Sprinkle vinegar over vegetables. Cook 10 minutes over medium heat, stirring occasionally.

Add tomato sauce, honey, basil, oregano, and pepper. Cover and simmer over low heat, 30-40 minutes, stirring occasionally. Remove from heat. Add tomatoes to mixture and stir gently. Let stand, covered, in a warm place for 1 hour. Chill.

Serve in pita bread pockets and garnish with sprouts. Ratatouille can also be served warm as a topping for baked potatoes or as a filling for omelets. 6-8 servings.