Garden Ratatouille

2 medium onions chopped
red pepper chopped
1 T. garlic minced
1 eggplant cubed
3 medium zucchini cut in 1/2 inch slices and halved
2 C. crushed tomatoes
2 T. fresh parsley chopped
1 t. dried basil
1/2 t. oregano
2 large tomatoes peeled and chopped
3 T. red wine vinegar
2 T. sugar
1/2 t. salt
fresh black pepper

Place cubed eggplant in a strainer and salt it. Let it set for 20 minutes. Blot with a paper towel.

Heat the oil in a large skillet. Add the onions, peppers and garlic. Saute for 3 - 4 minutes. Add the eggplant, zucchini, crushed tomatoes, parsley, basil and oregano. Simmer for 10 minutes.

Add the remaining ingredients and simmer another 15 minutes over low heat.

Serves 6