2 green peppers, seeded, sliced thinly & cut into 2" pieces
3 small zucchini, sliced thin
6 large red ripe tomatoes, peeled, seeded & chopped
salt and pepper
seasoned salt, Crazy salt, of course
How to make it
Heat oil in electric skillet and saute onion and garlic until soft. Add green peppers, stir well and cook 5 minutes. Add eggplant and cook until soft. Add rest of ingredients. Cook covered about 45 minutes or until nicely melded.
NOTE: Spread leftover ratatouille on a Pillsbury (or Boboli or homemade) pizza crust. Top with 8 ounces of crumbled feta cheese and bake according to crust directions. MMMMM.