Recipe: Garden Ratatouille

GARDEN RATATOUILLE

1 large onion, chopped in 1/2 inch cubes
1 tbsp olive oil
2 large bell peppers, chopped
2 cups quartered tomatoes
3 cups sliced summer squash (zucchini, crookneck, or any combination)
2 1/2 cups eggplant, cut in 1/2-inch cubes
1 tsp oregano leaves
1/2 tsp garlic powder
Salt, black pepper, and cayenne pepper (optional) to taste.

Saute onions in olive oil.

Add green peppers, tomatoes and squash; saute until heated.

Add remaining ingredients. Cover and cook very slowly about 15 minutes longer.

SERVING SUGGESTIONS:
Delicious served with cooked bulgur, also a wonderful accompaniment to barbecued chicken.

From: Peggy, WA