Ratatouille

Meal: Megafest 3.2: Dinner

Source: Kiesa: Moosewood

• 1 med onion, chopped
• 1 red bell pepper
• 1 med zucchini, cubed
• 1 sm eggplant, cubed
• 4 cloves garlic, crushed
• 2 med tomatoes, in chunks
• 1 bay leaf
• 1 tsp basil
• 1 tsp marjoram
• 1/2 tsp oregano
• 1 dash rosemary, ground
• 3 tbs burgundy (or dry, red wine)
• 1/2 cup tomato juice
• 2 tbs tomato paste
• 2 tsp salt
• to taste black pepper
• 1/4 cup olive oil
• parsley, freshly chopped

Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender.

Just before serving, mix in the fresh parsley.

Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.