Vegetables - Ratatouille

Serves 6. Use as a side dish or an appetizer.

Ingredients

1 lb. eggplant, pared and chopped
1 large zucchini, quartered lengthwise and thinly sliced
2 cups peeled, crushed tomatoes, fresh or canned
1 cup chopped onion
3 Tablespoons granulated garlic
2 cups water
2 Tablespoons vegetable base
6 oz. can tomato paste
2 Tablespoons parsley flakes
1/4 Tablespoon basil leaves
1/4 Tablespoon Oregano Leaves
1/4 teaspoon pepper

Directions

Mix vegetable base with water. Then combine all ingredients in a heavy sauce pot and cover tightly. Simmer over low heat, stirring occasionally, for two hours or more until sauce thickens. This dish may be used as a side dish or an appetizer with pita bread for dipping. Can also be frozen.

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