Name: Zesty Ratatouille
Ingredients: 1/4 cup of oil; 2 lb. eggplant. cubed (6 cups); 2 medium zucchini, sliced (3 cups); 1 medium green pepper, cut into bite size pieces (3/4 cup); 2 stalks celery, cut into bite-size pieces (1 cup); 3/4 cup sliced onions; 1 to 2 garlic cloves, minced; 3 medium tomatoes, peeled, cut into wedges (3 cups); 1 tsp basil leaves; 1 tsp oregano leaves; 1/2 teaspoon thyme leaves; poon pepper; spoon salt; small can tomato paste (optional)

Zesty Ratatouille

Ingredients

1/4 cup of oil
2 lb. eggplant. cubed (6 cups)
2 medium zucchini, sliced (3 cups)
1 medium green pepper, cut into bite size pieces (3/4 cup)
2 stalks celery, cut into bite-size pieces (1 cup)
3/4 cup sliced onions
1 to 2 garlic cloves, minced
3 medium tomatoes, peeled, cut into wedges (3 cups)
1 tsp basil leaves
1 tsp oregano leaves
1/2 teaspoon thyme leaves
poon pepper
spoon salt
small can tomato paste (optional)

Instructions

In 4 -quart saucepan, Dutch oven or wok, heat oil over medium heat. Add egg plant, zucchini, green pepper, celery onions and garlic. Cook 10 minutes or until crisp-tender, stirring occasionally. Add tomatoes, basil, oregano, thyme pepper and salt. cover; simmer until thoroughly heated. 8 to 10 servings.