Ratatouille for 50

Ingredients
1/4 cup canola oil    
 1/4 cup canola oil margarine    
 3 lb + 5 oz onions, sliced    
 2 Tbsp garlic, minced    
 8 lbs tomatoes, peeled, seeded and diced    
 6 lbs eggplants, peeled and diced    
 5 lbs zucchini, cut into 1/2 inch slices    
 1 lb + 4 oz green pepper, julienned    
 1 1/2 tsp salt    
 2 tsp pepper

Directions             
 Put Canola Oil and canola margarine in deep skillet. Sauté onions and garlic 
over medium heat until golden. In a large, heavy pan, layer the ingredients as 
follows: half each of the tomatoes, then eggplant, zucchini, peppers, onions 
and garlic. Repeat with second layer. Simmer covered, over low heat, 35 to 
45 minutes. Uncover and continue to cook 10 minutes longer to reduce liquid.  
Serve hot or cold. Makes 50 servings.

(Source: Healthwise Quantity Cookbook)