Ratatouille

Ingredients

• • 1 large chopped onion
• • 2 cloves garlic, crushed and chopped
• • 1 bay leaf
• • 1/4 cup olive oil
• • 1 large globe eggplant or 5-6 Asian eggplant
• • 2 cans diced tomatoes
• • 3 T tomato paste
• • 1/2 cup dry red wine
• • 1/2 tsp dried whole basil (or more if you like )
• • 1/2 tsp dried marjoram
• • 1/2 tsp dried oregano leaves (or more if you like)
• • 1/2 -1 tsp salt, to taste
• • 1/8 tsp dried whole rosemary crushed, ( I use a sprig of fresh)
• • 1/8 tsp pepper
• • 2 large green peppers, diced
• • 3-4 summer squash cubed (any variety will work)

Instructions

1. Saute' onion, garlic, and bay leaf in oil in a Dutch oven 3-5 minutes. Add eggplant, tomatoes, wine, tomato paste, and seasonings; cover and cook 10 minutes. Add green pepper and squash; cover and simmer on low for about 30 minutes until everything is tender.
2. Serve over pasta or rice with parmesan and mozzarella cheese.