1/4 c. salad or olive oil
2 cloves garlic, minced
1 onion, sliced
1 green pepper, seeded and cut into strips
3 med. unpared zucchini, cut into 1/4 inch sliced
1 med. eggplant, pared and cubed
2 tsp. dried leaf basil
1 tsp. dried leaf oregano
1 1/2 tsp. salt
1/8 tsp. pepper
3 tomatoes, peeled and cut into wedges

To peel the skins from the tomatoes, plunge them one at a time into a saucepan of boiling water for about 30 seconds, then remove. The skins will slip off easily. Heat oil in a large skillet; add garlic, onion, green pepper, and zucchini; cook about 3 minutes or until the onion is tender, stirring frequently. Add the eggplant, basil, oregano, salt, and pepper; cover and cook over medium heat for 15 minutes, stirring occasionally. Add the tomato wedges; cover and cook 5 minutes longer, or until the tomatoes are heated. Ratatouille (pronounced "ra-ta-TOU-ee") may be served hot or cold. Makes 6 servings.