Cajun Ratatouille


    Large eggplant (peeled and diced into 1/2" cubes)
    2 med. onions (finely chopped)
    2 med. Zucchini Quartered lengthwise and then sliced crosswise into 1/2" slices
    1 Red Bell Pepper (Finely chopped)
    ! large can (30 oz.) diced tomatoes
    1 can  mild Enchilada sauce (I use Old El Paso brand)
    2 Tablespoons Olive oil
    1 Tablespoon Tony Chachere's Creole Seasoning
    1 to 2 cups vegetable stock as desired
    Salt and pepper to taste

    Place the diced eggplant in a large bowl and sprinkle with about 2 teaspoons of salt, then cover with water. You may need to weight it down with another plate. Let this soak for at least ten minutes while you heat a large skillet with the olive oil. Then sauté the choped onions for a few minutes, then add the chopped bell pepper. While this is simmering drain and rinse the eggplant.
    Place the onion and bell pepper mix in a large pot. add the can of tomatoes and the enchilada sauce. Bring this mix to a simmer then add the zucchini and eggplant. Simmer until the eggplant and zucchini are tender; add the Creole spice, and some vegetable stock to suit. Add more salt and pepper if desired. (I find the Creole spice plenty.)