Oven Ratatouille

4 servings

1	medium eggplant
	cut into 1/2-by-2-inch sticks
1	pound zucchini, sliced 1/2-inch thick
1 1/2	pounds Roma tomatoes, quartered
2	red and yellow bell pepper, one each, stemmed, seeded and thinly sliced
1	large onion, chopped
1	cup fresh basil leaf, finely chopped or 3 tablespoons dry basil
1	tablespoon olive oil
	freshly ground pepper
	basil leaf

in a 3 to 4 quart baking dish, mix eggplant, zucchini, tomatoes,
bell peppers, onion, chopped basil and oil.
Cover and bake in a 400 degree oven for 1 hour.
Uncover and continue baking, stirring once or twice,
until eggplant is very soft and only a thin layer of liquid
remains in bottom of dish (about 20 minutes more).
Season to taste with pepper.
If made ahead, cool, cover and refrigerate
for up to 1 week; bring to room
temperature before serving.
Garnish with basil sprigs if desired