MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Ratatouille Nicoise
  Categories: French
       Yield: 8 servings
   1 1/4 lb Zucchini
   1 1/4 lb Eggplant
   1 1/4 lb Tomatoes
       3    Green peppers
       3    Onions
       2    Garlic cloves,finely chopped
     3/4 c  Olive oil
       1    Bay leaf
   Peel zucchini and eggplant; cut in bite-sized pieces. Cut tomatoes and
   onion in bite-sized pieces. Remove seeds and membrane from green
   pepper and cut into bite-sized pieces.
   The vegetables are browned separately, sauteed in oil over medium to
   high heat.
   Start with the onions and peppers. Once each is browned, combine them
   together into one pan and continue to cook slowly, covered. Add bay
   leaf, salt and pepper at this time.
   Cook eggplant next, followed by the zucchini, then the tomatoes with
   the garlic.
   In large pan, combine all ingredients and cook for 10 minutes. Serve
   NOTE: Cooking time is approximately a half-hour for all the
   vegetables. They are cooked separately to keep them from getting
   water-logged. Ratatouille should not be mushy.
   Nutrition analysis per serving: 182 calories; 14 grams fat; 0
   milligrams cholesterol; 10.3 milligrams sodium; 66% of calories form