Ratatouille Prep Time: 30 minutes Servings: 4 Ingredients - 1 large eggplant, or several smaller ones - 2 medium zucchini - 1 onion - 1 pepper - 2 tomatoes (more if small) - 2 cloves garlic - 2 tablespoons chopped basil, oregano or marjoram (or a mix) - 2 tablespoons chopped parsley (optional) - 4 tablespoons olive oil - salt    Ratatouille is essentally a vegetable stew, and as with most stews, the quantities and proportions are variable. Ratatouille is good served over pasta, rice or couscous; or as a vegetable side dish.   Directions Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic. Finely chop the tomatoes, retaining seeds and juice. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little.	1

	Remove eggplant, add to the pan the remaining 2 tablespoons olive oil, the onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes. Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender - 10 to 15 minutes. Add salt to taste and serve hot or at room temperature.	2