Rattatouille

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Recipe

1 cup Olive Oil

2 small eggplants (about 2 pounds)

1 tsp salt

1 lb white onion coarsely chopped

3 medium zucchini, cut into quarters lengthwise

1 red pepper

1 green pepper

1 tbsp minced garlic

2 cans Italian peeled plum tomatoes, drained

1/2 can tomato paste

1/4 cup chopped parsley

1 tbsp dry basil

1 tbsp dry oregano

1 tsp dill (optional)

Fresh ground pepper

Preheat 400° oven, line roasting pan with foil and put cubed eggplant in with 1/2 cup of olive oil, sprinkle with salt and toss.  Cover the pan tightly with foil and bake for 1/2 hour.  Set aside.

In a large skillet heat remaining oil and sauté the onion, zucchini, peppers and garlic for 20 minutes.  Add tomatoes, paste and seasonings and simmer for another 10 minutes.  Add eggplant and simmer another 10 minutes.