Ratatouille

2 medium zucchini, sliced
1 small eggplant, cut in cubes
2 medium green peppers, seeded and cut in strips
1 T flour
2 cloves garlic, chopped
1 large onion, sliced
4 tomatoes, peeled and sliced
1 T minced parsley

Place zucchini, eggplant, and green peppers in a plastic bag with the flour; shake to coat vegetables evenly. Set aside. In a large skillet, sauté onion and garlic. Add zucchini, eggplant, and green peppers; simmer, covered, for 1 hour.

Add tomatoes and simmer, uncovered, until thick. Gently stir in parsley. Serve hot or at room temperature.

Suggestion:

• Add herbs to taste.
• Don’t let rats make this.