Ratatouille

Directions

1. 1
   Saute onions and garlic in oil over medium heat.
2. 2
   Stir in eggplant, zucchini, peppers, basil and parsley.
3. 3
   Reduce heat and cook, uncovered, stirring occasionally, for 30 minutes.
4. 4
   Add 4 tomatoes and stir to blend.
5. 5
   Cook 15 minutes more, uncovered, until eggplant is very tender.
6. 6
   Season to taste.
7. 7
   Serve hot or at room temperature.
8. 8
   Garnish with the remaining tomato.
9. 9
   Can refrigerate, covered, up to 1 week.