Ratatouille

Ingredients:

1 eggplant (2 lb) trimmed, cut into 4 lengthwise slices

1 lb onions, sliced lengthwise

2 teaspoons garlic, chopped

1 cup zucchini, sliced

1 cup summer squash, sliced

1 red bell pepper, cut into 1½ inch pieces

1 green bell pepper, cut 1½ inch pieces

5 tomatoes, cut into wedges

2 cups italian parsley, finely chopped

Instructions:

1. Brush eggplant with olive oil and broil until browned. Cut into 1 inch pieces.

2. Heat olive oil in large pot. Add garlic, onion, squash and peppers and cook until tender.

3. Add eggplant and simmer for 30 min.

4. Add tomatoes, salt, pepper and simmer 10 minutes. Add parsley, cook for another 10 minutes. Serve warm or room temperature.