Vegetarian, Summer Ratatouille

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Vegetarian, Summer Ratatouille

 

4 tablespoons olive oil

1 pound onions, chopped

1 pound red bell peppers, chopped

3 cloves of garlic, minced

1 pound eggplants, cut into dice

1-1/2 pounds tomatoes

Salt and pepper to taste

Parsley

 

In a large saucepan, heat the oil. When ready, add the onions and bell

peppers. Cook for about 10 minutes, stirring frequently to avoid

browning.

Add the garlic and the eggplant to the mixture. Mix well, cover, and

cook over a low heat for another 10 minutes.

Put the tomatoes into a large bowl, cover with boiling water, and

allow to soak for about a minute. This should loosen the skins and

allow you to simply slip them off.

Quarter the tomatoes, remove the seeds, and chop. Add to the mixture.

Cook for another 10 minutes.

Add the salt and pepper to taste, and serve with some parsley on top.