Ratatouille

Ingredients (serves 4 to 6)

1/4 cup olive oil
2 cups onions chopped
4-6 cloves fresh garlic, minces
1 bay leaf
2 Medium-size eggplants, cubed
1/4 cup dry red wine
1/4 cup tomato paste, stirred into 1 cup water
1/4 cup chopped fresh basil
1/2 teaspoon dried oregano
1/2 teaspoon chooped fresh rosemary
2 cups red bell peppers, chopped into large pieces
3 cups zucchini (or yellow squash), cubed
3 large tomatoes, cut into chunks
Chopped fresh parsely (optional)
Grated Parmesan or other cheese (optional)
Black pepper and sea salt to taste

Preparation

1. Heat olive oil in a large soup pot.

2. Add onions and saute them for 5 minutes. Add garlic and bay leaf; saute for 1 minute.

3. Add eggplant, wine, tomato paste/water, basil, oregano, rosemary, and salt adn pepper. Mix well, cover adn simmer for 15 minutes.

4. Add peppers, zucchini and tomatoes. Add a bit more water, if necessary. Simer in the covered pot until all of the vegetables are tender, about 10-15 minutes.

5. Top with you favorite cheese and fresh parsley (optional).

Recipe courtesy of Whole Foods Co-op and the National Cooperative Grocers Association.