Christina Fusca Boova’s Ratatouille    

Sauté 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 Kiki………