Garden Ratatouille

 

3

cups 1/2-inch cubes eggplant (1 lb)

1

small zucchini, cut into 1/4-inch slices (1 cup)

1

small onion, sliced

1/2

medium green bell pepper, cut into strips

2

cloves garlic, finely chopped

2

tablespoons chopped fresh parsley

1

tablespoon chopped fresh or 1/2 teaspoon dried basil leaves

2

tablespoons water

1/2

teaspoon salt

1/4

teaspoon pepper

2

medium very ripe tomatoes, cut into eighths

Olive oil if desired

• 1 In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
• 2 Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.