Ratatouille

1 onion, chopped
1 green pepper, cut in chunks
1 large eggplant, cut in chunks
3 zucchini, thickly sliced
2 cups chopped tomatoes
4 clove garlic, crushed
2 tsp. basil
2 tsp. oregano
1 Tbsp. parsley flakes (or ¼ cup chopped fresh parsley)

Place all ingredients in a large sauce pan. Bring to a boil, reduce heat to medium, cover and cook about 45 minutes. Stir occasionally. Serve hot or cold. Serves 4 to 6.