Ratatouille Recipe | Veggie Fest

Ingredients

• 2 medium-sized eggplants
• Salt for sprinkling
• 2 medium-sized onions, halved and thinly sliced
• 1 garlic clove, minced
• 5 tablespoons olive oil
• 2 medium-sized zucchini, sliced in ¼-inch thick rounds
• 1 small red or green bell pepper, chopped
• 1 pound fresh tomatoes cut into wedges
• ¼ cup packed, chopped fresh parsley
• 4 fresh basil leaves chopped, or 1 teaspoon crumbled dry
• 1 teaspoon crumbled dry marjoram or oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper or to taste
• 1 tablespoon capers, rinsed and drained (optional)