Ratatouille (the stew, not the movie)

This is a pretty simple ratatouille recipe given to me by my mom.  It used up two of the many cans of tomatoes in my pantry, as part of the Eat from the Pantry Challenge.  Unfortunately there are still at least ten more cans.  The recipe originally called for less garlic but I love garlic, so I added more.  It's good hot, or even better after it's been chilled in the refrigerator overnight.

Ratatouille

1/4 cup olive oil
3 garlic cloves
1 onion, sliced
1 eggplant, peeled and diced
3 zucchinis, unpeeled and sliced
1 green pepper, diced
2 14-oz. cans tomatoes
1 tsp. basil
Salt and pepper to taste

Saute garlic and onion in oil until limp.  Add eggplant and toss in oil.  Add zucchini and green pepper and cook for 5 minutes.  Add canned tomatoes, basil, salt, and pepper.  Cook covered, for 20 minutes on medium-low heat.  Uncover and simmer down for another 20 minutes.

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