Kathy pitts' kinda ratatouille (i improvise a Recipe

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Kathy pitts' kinda ratatouille (i improvise a

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Categories:	French, Stews, Vegetables, Western European	Rating:	0
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Ingredients:

1	small	Eggplant, unpeeled, and
		-cut into 1-inch chunks)
1	large	Onion, sliced
1		Green bell pepper, sliced
1		Red bell pepper, sliced
1		Yellow bell pepper, sliced
3		Tomatoes, 1" chunks
2		Zucchini or other summer
		-squash, cut in 1" chunks
3	cl	Garlic, minced
		Olive oil
		Chopped fresh herbs
		(basil, oregano, parsley)
		Salt, pepper to taste

Procedures:

1	Use a big deep fryin pan for this (your chicken fryer would be about right).
2	It"s the kind of dish that tends to "grow" alarmingly as you toss things in.
3	film the bottom of the pan with olive oil, and heat until hot but not smoking.
4	Add the onion and garlic, and saute until wilted.
5	Add the tomatoes and eggplant, and cook until they begin to release some of their juices.
6	Now toss in everything else, cover the pan, and cook over low heat, stirring frequently, until the remaining vegetables are tender.
7	Season to taste with herbs, salt, pepper, and remove from the heat.
8	may be served hot, at room temperature (best, imho), or slightly chilled.
9	i can make a meal of this with some good french or italian bread and butter, but it"s also a nice side dish with grilled poultry.
10	kathy in bryan, tx