Ratatouille

Very delicious.

2 T. virgin olive oil

1 white or yellow onion, diced

1/2 t. sea salt

3 cloves garlic, chopped

1 medium eggplant, unpeeled, diced (about 3 cups)

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 small zucchini, diced (about 2 cups)

1 yellow summer squash, thinly sliced (about 2 cups)

2 to 3 ripe tomatoes, diced (about 2 cups)

About 1/4 t freshly ground black pepper

2 T. shredded fresh basil leaves

1 t. fresh oregano leaves

• In a large pan, heat the oil over medium heat.  Add the onion, sprinkle with 1/4 teaspoon of the salt, and cook, stirring occasionally, until soft, 3 to 5 minutes.  Add the garlic and cook until soft, 2 to 3 minutes.  Add the eggplant and peppers, stir to coat with oil, reduce the heat to medium-low, cover and cook for 10 minutes.
• Add the zucchini, summer squash, and tomatoes, cover and cook for another 10 minutes.  Season to taste with salt and pepper, add the basil and oregano, reduce the heat to low, and summer for 10 minutes. Remove the cover and simmer for 5 minutes to reduce the pan juices, if necessary.  Serve hot of chilled
• (Be careful not to overcook)