Ratatouille (Recipe)

Ingredients

1 large onion, chopped

1 small sweet green pepper, chopped

2 stalks celery, finely chopped

1/4 cup margarine or butter

2 medium zucchni, cut into 1/4-inch thick slices

1 cup sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained

1 small clove garlic, minced

1 bay leaf

1/8 teaspoon dried oregano, crushed

2 tomatoes, peeled and cut into wedges or one 16-ounce can tomato wedges, drained

1/4 cup grated Parmesan cheese

Steps

1.  Preheat oven to 350°.  In a large skillet, cook the onion, green pepper and celery in 2 tablespoons of the margarine or butter until tender.

2.  Drain the vegetables, if necessary, and place in 8x8x2-inch baking dish.

3.  Add the remaining margarine or butter to the skillet.  Cook and stir the zucchini, eggplant, mushrooms, garlic, bay leaf and oregano over medium heat until the vegetables are tender.

4.  Drain the vegetables, if necessary.  Remove the bay leaf.

5.  Layer the eggplant mixture on top of the onion mixture in the baking dish.  Sprinkle with the tomatoes.  Top with the Parmesan cheese.

6.  Bake, uncovered, in the 350° oven for 30 to 40 minutes or until the vegetables are very tender.

Tips:

To bring out the flavors of the vegetables, lightly salt each layer as you add it to the baking dish.

For an extra-special presentation of this garden-fresh vegetable dish, transfer it to a pretty serving dish.

From : America's Best-Loved Community Recipes