3 cups sliced onions
3 cups sliced green pepper
1 eggplant, peeled and sliced thin
4 small zucchini, thinly sliced
3/4 cup oil
4 tomatoes, sliced
2 teaspoons salt
1/2 teaspoon pepper
2 cloves garlic, minced
In large skillet, first sauté onion in 2 tablespoons oil for 3 minutes.
Remove and set aside on large platter. Next sauté green pepper in
2 tablespoons oil for 3 minutes. Remove and place on platter next to onions.
Repeat sauté method for eggplant and then zucchini, keeping each
cooked vegetable separate on platter. In 3 quart casserole, place a layer
of eggplant on bottom. Top with a layer of sliced tomatoes; sprinkle with
a little bit of minced garlic, salt, and pepper. Next comes a layer of cooked
onions, topped again by tomato, garlic, salt and pepper. Green pepper, topped
again by tomato and spices, is the next layer; and then zucchini followed
by tomato and seasonings is the final layer. Sprinkle casserole with remaining
oil; cover with aluminum foil and bake 30 minutes at 375°F. Remove foil
10 minutes before finishing ratatouille.