•  Measuring Spoons
•  Measuring Cup
•  4 Qt. casserole dish
•  Wooden Spoon or High Temp Rubber Spatula

•  2 medium onions, sliced 2
•  1 medium green pepper cut into 1/2" (1 cm) slices, 1
•  1/3 cup oil 75 ml
•  2 cloves garlic, finely chopped 2
•  1 medium eggplant, (1 1/2 lb.) peeled and cut into pieces 1/2"(1 cm) (750 g) 1
•  3 medium tomatoes, (1 lb.) Small dice 3 (500 g)
•  2 medium zucchini, (1 lb.) 1/2"(1 cm) slices (500 g) cut into slices 2
•  1/4 cup vegetable juice or tomato juice cocktail 50 ml
•  2 tsp each basil and parsley flakes 10 ml
•  1/4 tsp pepper 1 ml

1.  In a 4-quart (4 L) casserole, combine onions, green pepper, oil and garlic.
2.  Cover with lid.
3.  Cook at P7 4 - 5 minutes; stir once.
4.  Stir in remaining ingredients; cover.
5.  Cook at P7 16 - 19 minutes; stir twice.
6.  Let stand, covered, 5 minutes before serving.

Vary your seasonings to you guests’ tastes.