Ratatouille

Directions

1. 1
   Heat 1/4 cup oil in large frying pan over high heat.
2. 2
   Add onions and garlic and cook, stirring, until onions are soft but not browned.
3. 3
   Stir in the eggplant, zucchini, peppers, salt, basil and minced parsley.
4. 4
   Add a little oil as needed, only to keep vegetables from sticking.
5. 5
   Cover pan and cook over moderate heat for about 30 minutes, stirring occasionally, using a large spatula and turning the vegetables to help preserve their shape.
6. 6
   If mixture becomes too soupy, remove cover.
7. 7
   Add tomatoes to vegetables and stir to blend.
8. 8
   Add oil if necessary.
9. 9
   Cover and cook over moderate heat for 15 minutes, stir occasionally.
10. 10
    Garnish with fresh parsley and tomato slices.