Ratatouille

This Mediterranean vegetable stew is a marvelous dish to make during the summer months, as it reheats well and is delicious served cold as a first course or as a relish.

• 2½ medium onions, coarsely grated

• 5 tomatoes, peeled, seeded, and chopped

• 2 small zucchini, thinly sliced

• 1 medium to large eggplant, peeled, quartered, and coarsely chopped

• ½ cup oil

• Freshly ground pepper

• Salt to taste

1. Sauté the onion until it is transparent, then add the tomatoes and cook for about 15 minutes at a very slow simmer.

2. Add the zucchini and eggplant, grind in lots of black pepper, and simmer 3 to 4 hours. If you prefer, this dish can also cook well in a 325°F oven; after sautéing the onions and tomatoes, place all the ingredients in a heavy casserole and bake for about two hours.