Ratatouille

Directions

1. 1
   Trim stem from eggplant but don't peel.
2. 2
   Cut into 1/2-inch slices, then cut into cubes.
3. 3
   Place the eggplant slices in a bowl with salted water to cover.
4. 4
   Weight eggplant down with a plate. Let soak 15 minutes.
5. 5
   Remove seeds and membrane from pepper, then cut into strips and chop coarsely.
6. 6
   Cut zucchini ends, then slice crosswise thinly.
7. 7
   Heat oil in Dutch oven or large skillet.
8. 8
   When sizzling, add onions, sweet pepper and zucchini.
9. 9
   Cover and cook 5 minutes, stirring occasionally.
10. 10
    Combine garlic and parsley, then stir into onion mixture.
11. 11
    Drain eggplant thoroughly.
12. 12
    Stir eggplant into mixture.
13. 13
    Cover and cook for 5 minutes.
14. 14
    Add tomatoes, salt, pepper and sugar, mixing thoroughly.
15. 15
    Cover and cook for 5 to 10 minutes or until flavors blend.
16. 16
    Serve hot.