Ratatouille Supreme

• 4 c. peeled, cubed eggplant
• 4 c. cubed zucchini
• 1/2 c. olive oil
• 1/2 c. coarsely chopped green pepper
• 1/4 c. coarsely chopped sweet red pepper
• 1/2 c. chopped onion
• 1 Tbsp. minced garlic
• 4 medium tomatoes, peeled and cut into wedges
• 1/2 c. pitted small ripe olives
• 1/2 c. dry white wine
• 1 tsp. salt
• 1 tsp. white pepper
• 1 tsp. dried whole basil
• 1/8 tsp. dried whole thyme
• 1/8 tsp. dried whole rosemary
• 1 bay leaf
• 2 Tbsp. chopped fresh parsley

1. Saute eggplant and zucchini in oil in a large skillet over medium heat for 6 to 8 minutes, stirring occasionally.
2. Add peppers and onion; cook 6 minutes, stirring occasionally.
3. Add garlic; cook 2 minutes.
4. Add remaining ingredients, except parsley.
5. Cover and reduce heat; simmer 5 minutes.
6. Sprinkle with parsley.
7. Remove bay leaf.
8. Yields 8 servings.

eggplant, zucchini, olive oil, green pepper, sweet red pepper, onion, garlic, tomatoes, olives, white wine, salt, white pepper, basil, thyme, rosemary, bay leaf, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518916 (may not work)