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Kathy pitts' kinda ratatouille (i improvise a

Yield: 1 Batch

Ingredients:

• 1 sm Eggplant unpeeled and -cut into 1-inch chunks)
• 1 lg Onion sliced
• 1 Green bell pepper sliced
• 1 Red bell pepper sliced
• 1 Yellow bell pepper sliced
• 3 Tomatoes
• 1" chunks
• 2 Zucchini or other summer -squash cut in 1" chunks
• 3 cl Garlic

Instructions:

minced Olive oil Chopped fresh herbs (basil oregano parsley) Salt pepper to taste Use a big deep fryin pan for this (your chicken fryer would be about right). It's the kind of dish that tends to "grow" alarmingly as you toss things in. Film the bottom of the pan with olive oil and heat until hot but not smoking. Add the onion and garlic and saute until wilted. Add the tomatoes and eggplant and cook until they begin to release some of their juices. Now toss in everything else cover the pan and cook over low heat stirring frequently until the remaining vegetables are tender. Season to taste with herbs salt pepper and remove from the heat. May be served hot at room temperature (best IMHO) or slightly chilled. I can make a meal of this with some good French or Italian bread and butter but it's also a nice side dish with grilled poultry. Kathy in Bryan TX

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