Italian-Style Ratatouille

Ingredients

• 3 medium onions, thinly sliced
• 2 medium-size green peppers, seeded and cut into 1/8-inch strips
• 2 stalks celery, cut in thin lengthwise strips
• 6 cloves garlic, minced
• 1/3 cup plus 2 tablespoons olive oil
• 2 medium eggplant, peeled and cubed
• 2 medium zucchini, thinly sliced
• 1 (16-ounce) can whole tomatoes, drained and coarsely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon dried whole orégano
• 1/2 teaspoon basil leaves
• 1/2 cup salad olives, chopped

Preparation

1. Sauté onion, green pepper, celery, and garlic in oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant and zucchini; cook 15 minutes, stirring occasionally. Add tomatoes, salt, pepper, orégano, and basil, stirring well; cover and cook 15 minutes. Sprinkle with olives before serving.