This French peasant dish is an irresistible combination of luscious tomatoes, colorful bell peppers, eggplant, zucchini and aromatic herbs.  What a tasty way to use up the bounty from your garden at the end of the season.  Bon appetite!

Ratatouille
Make 6 to 8 servings

Ingredients:

1/4 cup olive oil

3 large garlic cloves, minced finely2 large onions, minced

4 large ripe tomatoes, roughly chopped, Roma works very well in this dish

1 large eggplant, peeled and cut into 1/2 inch cubes

1 each green, yellow and red bell pepper, seeded and sliced thinly

2 yellow or green zucchini, sliced thinly

2 tablespoons, minced fresh basil, or 1 tablespoon dried

1 teaspoon chopped fresh oregano or 1/2 tsp. dried

salt and pepper to taste

Directions:

In a large, heavy saucepan over medium heat, heat the olive oil, add the garlic and the onions, and sauté 5 minutes. One at a time, add the tomatoes, eggplant, peppers and zucchini, and sauté each 2 minutes before adding the next. Stir in the herbs. Turn the heat to low and simmer, uncovered, until the ratatouille thickens, 30 to 45 minutes. Season with salt and pepper. Serve topped with fresh grated parmesan cheese and fresh cracked black pepper.

Note:  You can also make this in the slow cooker.  Just omit the olive oil and place all the ingredients into your slow cooker.  Turn to high and cook 2 to 2 ½ hours.  Stir every half hour.