Authentic Ratatouille *

• 6 Tbsp. best quality olive oil
• 1 eggplant, cut into 1-inch cubes
• 3/4 lb. zucchini, cut into cubes
• 3/4 lb. coarsely chopped onions
• 1/2 lb. sweet red peppers, cut into 1-inch cubes
• 1 Tbsp. crushed garlic
• 2 sprigs fresh or 1/2 tsp. dried thyme
• 1 bay leaf
• salt and fresh ground pepper
• 1 1/2 lb. plum tomatoes, cut into cubes

1. Heat 5 tablespoons oil in large heavy skillet and when hot, add eggplant.
2. Cook, stirring, about 3 minutes.
3. Remove with slotted spoon and drain in colander with bowl under.
4. Add zucchini to skillet with salt and pepper; cook about 3 minutes.
5. Add to eggplant.
6. Add remaining oil, plus whatever has accumulated in bowl, to pan with onions and peppers and cook until wilted.
7. Add eggplant, zucchini, salt and pepper and thyme.
8. Cook about 5 minutes.
9. Add tomatoes and stir.
10. Cover; simmer for 20 minutes. Uncover.
11. Add garlic and cook about 10 minutes to reduce liquid. Tastes best at room temperature.

olive oil, eggplant, zucchini, onions, sweet red peppers, garlic, thyme, bay leaf, salt, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763353 (may not work)