Fusca Boova’s Ratatouille
1 clove garlic, 2 sliced onions in 1/4-cup olive oil until soft.
Add one large green pepper sliced. 1
large eggplant diced, 4 medium zucchini sliced and 32 oz. canned tomatoes with
their juices. Season with
salt-pepper, basil and parsley.
Simmer slowly until almost tender. Add
1 can (16 oz.) cannelloni-beans. And
1 scant cup ditalini pasta.
……… This recipe evolved after much consult and trial with my cousin