Total Calories: 171
Cube eggplant and slice zucchini. Toss in a porcelain or stainless steel bowl with salt and let stand 30 minutes; drain. Meanwhile, sauté garlic and onions in oil until soft; add peppers and cook 5 minutes, stirring and tossing. Stir in eggplant and zucchini and cook 5 minutes. Peel tomatoes, cut in wedges, and remove seeds; add to eggplant mixture with herbs. Correct seasoning with salt and pepper. Simmer, covered, 30 minutes, stirring gently every now and then. Serve garnished with Parmesan cheese and more minced parsley.
Note: An electric skillet is ideal for this dish. An enameled or stainless steel skillet may be used, but avoid cast-iron here. Ratatouille may be served cold as well as hot.
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