RATATOUILLE

1 small eggplant (about 1 pound)
1 medium onion, sliced
1 clove garlic, chopped
2 tablespoons olive or vegetable oil
4 medium tomatoes, cut into fourths
1 medium zucchini, sliced
1 medium green pepper, cut into strips
1/4 cup snipped parsley
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper

Cut eggplant into 1/2-inch cubes (about 5 cups). Cook and stir onion and garlic in oil in 12-inch skillet until onion is tender. Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.

8 servings.