Ratatouille

Directions

1. 1
   Dice eggplants into cubes.
2. 2
   In a large size pot, fry in oil until the eggplant turns a golden brown color.
3. 3
   Cut red pepper and onions into cubes.
4. 4
   Add to cooked eggplants and stir vegetables. Wash zucchini and cut in circles.
5. 5
   Add to pot.
6. 6
   Add salt and pepper.
7. 7
   Once vegetables have cooked sufficiently, add minced garlic and fresh basil.
8. 8
   Pour in can of stewed tomatoes and tomato sauce.
9. 9
   Add a dash of sugar.
10. 10
    Turn heat down and let vegetables simmer for approximately 1/2 hour.
11. 11
    This dish tastes best when the vegetables have been allowed to stew for a couple of days in the tomato juice.
12. 12
    It is delicious eaten hot or cold.