Ratatouille Recipe

1 medium eggplant(about 1 1/2 lbs.)
2 small zucchini(about 1/2 lb.)
1 cup finely chopped green pepper
1 medium onion, finely chopped (about 1/2 cup)
4 medium tomatoes, peeled and quartered
1/4 cup salad oil
1 clove garlic, crushed
2 tsps. salt
1/4 tsp. pepper

Wash eggplant, pare, and cut into 1/2-inch cubes. Wash zucchini, remove stem and blossom ends, cut into 1/2-inch slices. Cook and stir all ingredients until heated through. Cover; cook over medium heat, stirring occasionally, about 10 minutes or until vegetables are crisp-tender. 6-8 servings