6 Tbsps Olive Oil

3 Onions -- Coarsely Chopped

4 Cloves Garlic -- Minced

2 Medium Eggplants (Or Large Size) -- Peeled & Cubed

2 Green Peppers -- Diced

2 Red Peppers -- Diced

8 Medium Zucchini -- Sliced

6 Tomatoes (Or 1-28 Oz Can) -- Chopped

6 Oz Tomato Paste (1 Small Can)

1 Cup Water

1 Cup Fresh Parsley -- Chopped

1 Cup Fresh Basil -- Chopped

Salt And Pepper -- To Taste

In a large dutch oven, heat oil. Add onions, garlic, eggplant and peppers and saut? until the vegetables are limp, about 8 minutes. Stir in zucchini, tomatoe s, tomato paste and water. Heat to boiling. Reduce heat to medium, cover, and cook for 15 minutes. Add herbs, salt and pepper to taste. Continue cooking-- uncovered for about 10 more minutes. Cool for 1 hour, stirring often. Package in meal-sized portions leaving 1-inch headspace. 10 - 12 Servings. Freeze.

Source: The Busy Person's Guide to Preserving Food, Janet Bachand Chadwick,m S torey Publishing.

Sherilyn's notes: I ended up with a much larger recipe--24 servings. I used f resh large tomatoes and I increased the peppers (green and red--1 additional ea ch), I also increased the onions and garlic. I added dried basil in addition t o the fresh basil. I also sliced the zucchini quite thick--probably will slice zucchini a bit thinner next time. I also will increase tomato paste and water with next batch. Although I followed the general idea for cooking method, I s immered the ratatouille for approximately 1 hour because of the increased veget ables. (September, 1998)

This is a traditional French Canadian dish that is served as a side dish with m eals.

Sherilyn Palmer dojspalm@sprint.ca