Ratatouille Provençal

Ingredients-

4 tablespoons Olive Oil

1 large Onion, medium diced

2 cloves Garlic, minced

1 large Eggplant, peeled and medium diced

½ cup white wine

1 28-ounce can diced tomatoes

½ cup black olives

1 Green Pepper, medium diced

1 Red Pepper, medium diced

2 Zucchini, medium diced

2 Summer Squash, medium diced

2 tbsp. Fresh basil, minced

1 tbsp. oregano

Salt, Pepper to taste

Method-

            In a large heavy stock pot, heat olive oil over medium high heat until oil starts to ripple.  Add eggplant and cook until it starts to turn golden brown.  Add onions and continue to cook until they start turning translucent.  Add garlic, cook for 1 minute.  Add wine and reduce liquid in half.  Add peppers, zucchini, summer squash, basil, oregano, tomatoes and olives.  Cook until vegetables are tender, 10-12 minutes.   Correct seasoning with salt and pepper to taste. 

Can be made, cooled and frozen- lasts up to 1 month.