RATATOUILLE

1 eggplant, cut in 1-inch cubes (optional: salt heavily and
refrigerate overnight to remove excess moisture and bitter
flavor, then rinse well before cooking)
3 zucchini, cut in thick slices
2 bell peppers, stemmed, seeded and chopped
1 cup chopped onion
1 cup sliced celery
1 large can diced tomatoes
salt, pepper, basil, and garlic to taste
1⁄2 cup olive oil
1 oz. vodka (optional: there are flavors in tomatoes that can only be
brought out in alcohol)

Place olive oil in a large pot, add raw veggies & seasonings and sauté until onions are translucent. Add canned tomatoes, and vodka if desired, and simmer 30 minutes. This makes a thick stew that is traditionally served with rice or pasta; I like it with a rare steak on the side.

Submitted by Marcelle Wyzdyx