Vegetable Ragout Recipe

1 Small Eggplant
1 Medium Onion, Sliced
1 Clove Garlic, Chopped
2 Tablespoons Olive Oil Or Vegetable Oil
4 Medium Tomatoes, Quartered
1 Medium Zucchini, Sliced
1 Medium Green Bell Pepper, Cut Into Strips
1/4 Cup Minced Parsley
1 Teaspoon Salt
1/2 Teaspoon Dried Basil Leaves
1/4 Teaspoon Pepper

cut Eggplant Into 1/2-inch Cubes. Cook And Stir Onion And Garlic In Oil In Skillet Until Onion Is Tender. Add Eggplant And Remaining Ingredients. Heat To Boiling; Reduce Heat. Cover And Simmer, Stirring Occasionally, Until Vegetables Are Crisp-tender, About 10 Minutes.

yields 8 Servings.