Ratatouille Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed and minced 1 large onion, quartered and thinly sliced 1 small eggplant, cubed 2 green bell peppers, coarsely chopped 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes 3 to 4 small zucchini, cut into 1/4-inch slices 1 teaspoon dried leaf basil 1/2 teaspoon dried leaf oregano 1/4 teaspoon dried leaf thyme 2 tablespoons chopped fresh parsley Instructions In a 4-quart saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4. Photo coutresy John via Flickr Source: http://www.toptastes.com/recipes/entrees/ratatouille.htm