Ratatouille(Garden Stew)

• 6 Tbsp. olive oil
• 1 medium eggplant
• 3 medium zucchini
• 3 onions, chopped
• 2 green pepper, chopped
• 2 to 3 cloves garlic, minced
• 1 bay leaf
• 2 lb. fresh tomatoes, cut into 1-inch pieces
• 1/2 c. finely chopped parsley
• 2 tsp. fresh thyme or 1/2 tsp. dried thyme
• 1 Tbsp. finely chopped basil or 1 tsp. dried basil

1. Heat oil, add eggplant (unpeeled and cut into 1-inch cubes), zucchini (quartered and cut into 1-inch lengths) in large skillet. Add onions, green pepper, garlic, salt and pepper to taste. Saute mixture for 10 minutes.
2. Put in bigger pot and add tomatoes, parsley, thyme, basil and bay leaf.
3. Continue cooking without lid for 20 to 30 minutes or until vegetables are tender.
4. Serves 8 to 10.
5. Serve over noodles.

olive oil, eggplant, zucchini, onions, green pepper, garlic, bay leaf, fresh tomatoes, parsley, fresh thyme, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342686 (may not work)