About 1/2 c. olive oil
2 lg. onions sliced
2 lg. garlic cloves minced or mashed
1 med. sized eggplant, cut in 1/2 inch cubes
6 med. sized zucchini, thickly sliced
2 green or red bell peppers seeded and cut in chunks
2 tsp. salt
1 tsp. basil leaves
1/4 c. minced parsley
4 lg. tomatoes cut in chunks
Parsley
Sliced tomato, optional

Heat 1/4 cup of oil in a large frying pan over high heat. Add onions and garlic and cook, stirring until onions are limp but not browned. Stir in the eggplant, zucchini, peppers, 2 teaspoons of salt, basil and minced parsley; add as little oil as needed to keep the vegetables from sticking. Cover pan and cook over moderate heat about 30 minutes; stir occasionally using a large spatula and turning the vegetables to help preserve their shape. If mixture becomes quite soupy during this time, remove cover to allow some of the moisture to escape.

Add the tomatoes to the vegetables in the pan and stir to blend. Add more oil if vegetables are sticking. Cover and cook over moderate heat for 15 minutes; stir occasionally. Again, if mixture becomes quite soupy during this period remove cover and allow moisture to evaporate. Ratatouille should have a little free liquid but still be of a good spoon and serve consistency. Add more salt if desired. Serve hot or cold. Garnish with parsley and fresh tomato slices. Makes 8 to 10 servings.

RATATOUILLE IN THE OVEN: Using the vegetables and seasonings in the above recipe layer all ingredients into a 6 quart casserole, pressing down to make fit. Drizzle only 4 tablespoons of olive oil over top layer. Cover the casserole and bake in a 350 oven for 3 hours. Baste top occasionally with some of the liquid. Uncover during the last hour if quite soupy. This method of cooking makes a moist ratatouille. Mix gently and salt to taste. Serve hot, chilled or reheated. Garnish with the parsley and tomato.