Ratatouille

Ingredients, directions and serving information for Ratatouille.

• 1 tablespoon vegetable oil
• 1 large yellow onion
• 4 cloves garlic
• 1 medium eggplant
• 2 zucchini
• 1 red bell pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3 1/2 cups canned low-sodium tomatoes
• 1 lemon
• 1/4 cup chopped fresh basil leaves

1. Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.
2. Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
3. Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.