Ratatouille

2 garlic, finely chopped
¼ cup oil
1 medium eggplant, pared and cut into cubes
2 small zucchini, cut into ½” slices
1 large sweet onion, thinly sliced
1 medium green bell pepper, cut into ½” strips
1 8oz. can stewed tomatoes
2 tbsp. chopped fresh parsley
4 tsp. Wyler’s® or Steero® Beef Flavor Instant Bouillon
1 tbsp. flour
1 tsp. basil
1 tsp. oregano

In large saucepan, cook garlic in oil until browned. Add remaining ingredients,
cover and simmer 15 minutes. Uncover and stir; cook 10 minutes longer
or until vegetables are tender.

Refrigerate leftovers

Makes 6 servings