Ratatouille

Ingredients

• 29 oz tomatoes diced canned
• 1 lb eggplant peeled cut into 1-inch pieces
• 2 tablespoons basil fresh chopped
• 2  garlic cloves minced
• 1  bell pepper green
• 3 tablespoons olive oil 
• 1 large onion coarsely chopped
• 1  bell pepper red
• 0.3 teaspoon salt 
• 1  bell pepper yellow
• 0.5 pound baby squash yellow
• 0.5 pound zucchini 

Equipment

• frying pan

Directions

1. Cut first 5 ingredients into 1-inch pieces.
2. Saut onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and saut 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil.
3. Add salt and freshly ground pepper to taste, and saut 3 minutes.