Ratatouille
1 1/2 pound zucchini
3 stalks celery
1 large green pepper
1 large eggplant
8 med tomaotes
1 large onion
1/2 cup butter
3 cloves garlic, minced
1 tablespoon oregano
1 tablespoon basil
1 teaspoon salt
4 tablespoons grated Parmeasan cheese
Grease 9x13 inch baking dish. Slice zucchini and celery into dish. Cut green pepper into large squares and cut eggplant into caubes. Add to dish. Chop tomatoes into dish. Cut onion into large squares. Saute onion and garlic with butter 4-5 minutes. Add seasonings and saute until onion in transparen. Pour mixiture into casserole dish. Sprinkle with cheese. Bake 350 for 25 minutes

Ratatouille
3/4 cu chopped onion
2 cloves garlic, minced
1/3 cup olive oil
4 green peppers
2 2/12 cups diced eggplant
3 cups zucchini, sliced
2 cups chopped tomatoes
salt and pepper to taste
Saute onion and garlic in olive oil until golden brown. Remove garllic. See pepperps and cut into bite sized pieces. Stir into onion and olive oil. Add all other ingredients. Cover and simmer on very low heat 35-45 minutes. Serve either hot or cold.
ssalt and pepper to taste