Terrytx (10:33:28 AM) :

I haven't tried this recipe, it comes from Anniversary Cookbook-SPJST

Ratatouille

2 eggplants
salt
4 med.zucchini
5 tbl. olive oil
2 Spanish onions
2 green or red bell peppers
2-1/2 tsp. chopped fresh basil
1 large clove garlic, minced
2 (1 lb,12oz) cans peeled plum tomatoes
salt and pepper
2/3 cup dry white wine

Cut eggplants in half lengthwise, score outer edge end to end. Sprinkle with salt, let stand 30 min. Rinse thoroughly and pat dry. Chop into chunks, slice zucchini and set both aside. Peel onion and cut in half. Cut them into thin slices. Cut peppers in half, seed, chop in chunks. Heat oil in large saucepan,, fry onion slices for 5 min until soft and barely browned. Stir in peppers and zucchini. Cook gently 5 min. until they begin to soften. Remove veggies from pan and set aside. Put chopped eggplant into the pan with veggie juices. Cook gently until they begin to brown, then add all other ingred. to pan. Add tomatoes, garlic and basil to pan, mix well to blend evenly. Bring to boil, reduce heat, simmer 15 min. or until liquid is reduced and become thick. Re-add veggies and toss in juices before serving.