RATATOUILLE

1-medium onion diced                                   1-small bell pepper cut in small pieces (optional)

1/4 cup oil                                                     1 can diced tomatoes-most of juice drained (save for later)

1- zucchini, cut into 1/4 inch cubes                 1-small eggplant, peeled and cut into 1/4 inch cubes

1 clove garlic minced                                      1/2 tsp basil 

1/2 tsp oregano  

Large skillet with a lid or dutch oven.

Saute onion in oil until translucent. Add all the remaining ingredients. Cover and cook over medium heat for about 45 minutes, stirring occasionally, adding a little of the tomato juice if needed.

May be served hot or cold.