Ratatouille

2  cups		Onion diced
4		Cloves Garlic,s crushed or minced
2  tablespoons		Olive Oil (preferably extra virgin)
2  cups		Large Bell Peppers, any colors
5  cups		Zucchini, cut lengthwise then sliced
5  cups		Large Eggplant, diced
5  cups		Tomatoes Diced and seeded
1  teaspoon		salt
1  teaspoon		Ground Black Pepper
1  teaspoon		Thyme
1  teaspoon		Oregano

Tip: Click on the ingredient links to learn the nutritional information for all the Ratatouille ingredients. The serving size for any ingredient in Ratatouille may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put prepared raw zucchini and eggplant in a colander. Salt with a salt shaker, toss and salt again. Let sit to drain.

Sauté chopped onion and garlic in a large pot over low heat with Olive oil for about 10 minutes. Add in Peppers and continue to sauté for 5 minutes.

Take a paper towel and remove as much excess moisture as possible from the Zucchini and Eggplant mix in colander. Add to the Onion and Peppers in pot. Toss with oil and cover. Allow to cook about 4 or 5 minutes, and add in tomatoes and seasonings. Cover. Let cook until most of the liquid boils down. Stir occasionally and keep over low heat.

Excellent with ground beef added to serve over pasta or as a base for Lasagna Sauce, with a little added tomato or spaghetti sauce.