Ratatouille

I'm leaving for a conference in San Diego on Friday and it's cold, so I needed to make something that used all the vegetables in the world. I think I might bring my kale with me because I might not have anything else to eat for 5 days.

Tonight I made the french peasant dish mmm. From "Vegetarian" by Linda Fraser

1 eggplant, roughly chopped
2 zucchini, roughly chopped
1 yellow pepper, roughly chopped
1 red pepper, roughly chopped
1 sliced onion
1 clove garlic, chopped
1/3 cup olive oil
1 sprig of rosemary
1/2 tsp coriander
2 skinned plum tomatoes
4 basil leaves
salt and pepper to taste

1. Sweat the eggplant and zucchini for 30 minutes (put a lot of salt on them in a colander covered with a plate).
2. Saute the onions in the oil for 6-7 min and add garlic.
3. Rinse the salt off of the eggplant and zucchini and pat them dry, add them to the pot and increase heat for a while.
4. Add coriander and rosemary, cover, simmer for 40 minutes.
5. Add the tomatoes and salt. Cook for 10 more minutes, add the basil and turn off heat.
6. After a few minutes of cooling, enjoy!