Ratatouille

Ingredients

• 1 small eggplant 1 lb
• 2 large onions chopped 2 c
• 2 cloves garlic minced
• 3 medium-sized zucchini sliced 14 inch thick
• 14 c olive oil
• 4 medium-sized tomatoes diced
• 13 c sliced pitted ripe olives
• 14 c chopped parsley
• 2 Tbsp bottled chili sauce
• 2 Tbsp chopped fresh basil or 2 tsp dried basil
• 2 tsp salt

Directions

1. Trim eggplant then cut into 1-inch cubes no need to pare Saute onions garlic and zucchini in olive oil in large frying pan for 5 minutes stir in eggplant
2. Cover
3. Simmer 15 minutes
4. Stir in tomatoes olives parsley chili sauce basil and salt cover Simmer 15 minutes uncover
5. Cook 10 minutes longer or until almost all liquid has evaporated