Ratatouille - Amanda Wiebe

Ingredients

• 1 – ½ lb eggplant, peeled (2 small)
• 1 Tablespoon olive oil
• 2 large onions, sliced
• 1 large green pepper, seeded and sliced into 2″ x 1/4″ sticks
• 1 large red pepper, seeded and sliced into 2″ x 1/4″ sticks
• 1 Tablespoon garlic, minced
• 2-1/2 lb ripe tomatoes, coarsely chopped (about 8)
• 1-1/2 lb zucchini, halved lengthwise and cut crosswise into ½ ” slices
• 2 Tablespoon olive oil
• the eggplant
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp basil (2 tsp fresh basil)
• ½ tsp black pepper
• ¼ tsp salt
• 1/8 tsp cayenne
• 2 tablespoon minced fresh parsley
• 1/2 cup wine (optional)