Ratatouille

© "From Ellie's Kitchen to Yours"
 
2 large onions, sliced
4 large garlic cloves, finely chopped
1/4 to 1/2 C olive oil
2 green peppers, peeled and sliced
1 large eggplant, diced
4 or 5 small zucchini, cut into 1/4" slices
1½ tsp salt, or to taste
8 to 10 very ripe tomatoes, peeled, seeded and chopped or   2 to 3 C canned Italian plum tomatoes
Black pepper, to taste
3 T tomato paste
1/2 lb mushrooms, sliced (optional)

Sauté the onions and garlic in the oil in a large frying pan. When onions are translucent, add the peppers, eggplant, and zucchini and mix well. Reduce the heat, cover the pan tightly and simmer for 10 minutes, shaking the pan or tossing the vegetables two or three times so they cook evenly. Add the tomatoes and the seasonings and continue simmering for another 10 or 12 minutes. Add tomato paste. Uncover the pan and allow the mixture to cook down and the liquid to reduce, stirring frequently. If desired, add mushrooms during the last 5 minutes. This may be served hot or cold.

Hint: This is a wonderful dish to make in late summer and early fall when these vegetables are at their peak, for then they are tastiest and least expensive.