Ratatouille

Serves 4 to 6

2 small zucchini
2 small squash
1 small eggplant
1 medium white onion
1 orange/red/yellow bell pepper
2 Roma tomatoes
1 clove garlic
1/4 cup, rough chop, flat leaf parsley
1 tablespoon tomato paste
1 bay leaf
salt/pepper to taste

1. Prepare vegetables: Cut the zucchini and squash in half lengthwise, and then again in half lengthwise. Cut those spears in to 1 inch long pieces. Cut the eggplant in round slices about 1/2 inch wide. Cut the onion in to 1/4 inch to 1/2 inch slices. Remove the cores and seeds from the bell pepper and cut in to 1 inch by 1 inch chunks. Peel and seed the tomatoes and cut in to large dice.
2. Sauté the zucchini and squash in a little bit of olive oil until its half cooked. Remove from pan.
3. Sauté the eggplant in olive oil until its half cooked. Remove from pan.
4. Sauté the pepper,onion and tomato together until half cooked. Add garlic and cook for 1 more minute.
5. Combine all vegetables in the pan and add parsley, tomato paste, bay leaf and salt and pepper to taste. Incorporate all ingredients and transfer to a casserole dish.
6. Cover dish and bake at 325° for 30 to 45 minutes or until vegetables are tender.
7. Serve as a side dish or with as an entrée with cous cous or risotto.