Quick Ratatouille

3/4 c. Italian dressing
1 med. onion, chopped
1 eggplant, peeled, cut into 1-inch cubs
2 med. zucchini, cut 1/2 inch slices
3 med. green peppers, cut into strips
4 tomatoes, peeled, in wedges
1 (8 oz.) can tomato sauce
1/2 tsp. basil
Salt and pepper to taste

In large saucepan heat Italian dressing and cook onions until tender. Add remaining ingredients. Simmer covered, stirring occasionally 30 minutes or until vegetables are tender. Serve hot or cold.

Ratatouille Recipe

1/4 c. water
2 garlic cloves, minced (2 tsp.)
1 tbsp. extra-virgin olive oil
1 med. onion, thinly sliced (2 c.)
2 green or red bell pepper, chopped (1 1/2 c.)
1 med. eggplant, cubed (6 c.)
2 zucchini, cut into rounds (4 c.)
4 lg. tomatoes, cut into wedges
1/4 c. parsley, finely chopped
1/4 tsp. pepper, freshly ground
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1 tsp. dried basil, crushed
1 tsp. dried thyme, crushed
1 tsp. dried marjoram, crushed

Combine the water and garlic in large saucepan and cook slowly until water has evaporated. Add olive oil and continue cooking until garlic is soft, without browning it. Add the onions, peppers, eggplant and zucchini and cook for 5 minutes, stirring frequently. Add tomatoes and all the seasonings and mix well. Continue to cook over low heat, stirring frequently, for 1 hour.

If you prefer a real "French-style" ratatouille, continue cooking for another hour or 2, just as you would any other stew.

Serves 6.