Ratatouille

Ingredients:

4 tablespoons olive oil

4 cloves garlic, crushed and minced

1 ½  large onion, chopped

5 small eggplants, cubed

6 small bell peppers, coarsely chopped

4 pounds tomatoes, cooked, reduced and pureed (I use medium blade mouli)

1 handfull basil

few sprigs oregano

1 bay laurel leaf

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add peppers  qne sauté another few minutes. Add eggplant; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Serves 8.