MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ratatouille
Categories: Stews
     Yield: 4 Servings

     1 md Onion; chopped
     2 md Bell peppers; in strips or
          -cubes
     2 sm Zucchini; cubed -OR-
     1 md Zucchini; cubed; or summer
          -squash, or a combination
     1 sm Eggplant; cubed
     4 cl Garlic; crushed
     2 md Tomatoes; in chunks
     1    Bay leaf
     1 ts Basil
     1 ts Marjoram
   1/2 ts Oregano
     1 ds Ground rosemary
     3 tb Burgundy; (or dry, red wine
          -of your choice)
   1/2 c  Tomato juice
     2 tb Tomato paste
     2 ts Salt; (approximately)
   1/4 c  Olive oil
          Fresh parsley; chopped

MMMMM--------------------------GARNISH-------------------------------
          French bread
          Cheese; grated
          Black olives

 Preparation time: 35-40 minutes

 Heat olive oil in large, heavy cooking pot. Crush the garlic into the
 oil. Add bay leaf and onion; salt lightly. Sauté over medium heat
 until onion begins to turn transparent. Add eggplant, wine, and
 tomato juice. Add herbs. Stir to mix well, then cover and simmer
 10-15 minutes over low heat. When eggplant is tender enough to be
 easily pricked by a fork, add zucchini and peppers. Cover and simmer
 10 minutes. Add salt and pepper, tomatoes, and tomato paste. Mix
 well. Continue to stew until all vegetables are tender. (How tender
 is Tender? Do a taste test and decide what seems right to you.)

 Just before serving, mix in the fresh parsley.

 Serve on a bed of rice, or in a bowl, accompanied by some good French
 bread. Top with grated cheese and chopped black olives.

 Recipe by Moosewood Cookbook

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