Ratatouille Vegetable Stew

Name: Ratatouille Vegetable Stew
Yield: 6
Ingredients: "2 cloves of garlic, minced"; "1 medium onion, sliced"; "1/2 cup olive oil or vegetable oil"; "1 medium eggplant, cut into 1-inch cubes"; "3 medium zucchinis, cut"; "1 green bell pepper, seeded and sliced"; "1 kg ripe tomatoes, cut into small pieces, not peeled"; "1 teaspoon dried oregano"; "salt and black pepper to taste"

1
"2 cloves of garlic, minced"
2
"1 medium onion, sliced"
3
"1/2 cup olive oil or vegetable oil"
4
"1 medium eggplant, cut into 1-inch cubes"
5
"3 medium zucchinis, cut"
6
"1 green bell pepper, seeded and sliced"
7
"1 kg ripe tomatoes, cut into small pieces, not peeled"
8
"1 teaspoon dried oregano"
9
"salt and black pepper to taste"

Ingredients

1
"2 cloves of garlic, minced"
2
"1 medium onion, sliced"
3
"1/2 cup olive oil or vegetable oil"
4
"1 medium eggplant, cut into 1-inch cubes"
5
"3 medium zucchinis, cut"
6
"1 green bell pepper, seeded and sliced"
7
"1 kg ripe tomatoes, cut into small pieces, not peeled"
8
"1 teaspoon dried oregano"
9
"salt and black pepper to taste"

Directions

1
"Sauté the garlic and onion in olive oil until the onion is translucent"
2
"Add the eggplant and stir"
3
"Add the zucchini and bell pepper"
4
"Add the remaining ingredients and cook slowly for an additional 30 minutes, covered"
5
"Serve 6 portions"

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