Vegetable Ragout (Ratatouille) 1 small eggplant 1 medium onion, sliced 1 clove garlic, chopped 2 tablespoons olive oil or vegetable oil 4 medium tomatoes, quartered 1 medium zucchini, sliced 1 medium green bell pepper, cut into strips 1/4 cup minced parsley 1 teaspoon salt 1/2 teaspoon dried basil leaves 1/4 teaspoon pepper
Cut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender. Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
