Ratatouille
1 eggplant cut into small cubes
1 onion, chopped
3 zuchinnis cut into small cubes
1 sweet red pepper, chopped
3 garlic cloves, minced
1 bunch of cilantro, chopped
1 tsp cumin powder (or to taste)
Salt and pepper to taste
1 28 ounce can diced tomatoes
Olive oil for sauteing
In a large skillet coated with olive oil saute the eggplant and onions until they are soft. Remove from pan to a bowl. Add more oil to pan and in it saute the zuchinni and and red pepper until they are soft. Add the garlic to the pan and cook for 1 more minute. Add the cumin and the cilantro. Stir. Return the eggplant mixture to the pan along with the can of diced tomatoes. Salt and pepper to taste. Bring to a boil and then lower the heat to simmer and cover. Cook over low heat for about 45 minutes. Serve as is or over rice.