Ratatouille

• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, peeled and sliced
• 1 small bay leaf
• 1 small eggplant, cut into 1/2-inch, pieces
• 1 small zucchini, halved length wise and cut into slices
• 1 red bell pepper, cut into slivers
• 4 plum tomatoes, chopped
• 1 teaspoon salt
• 1/4 cup shredded fresh basil leaf
• fresh ground black pepper

1. Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
2. Stir occasionally till the onion begins to soften (about 2 minutes).
3. Add the eggplant and cook for 8 minutes stirring occasionally.
4. Stir in the zucchini, red bell pepper, tomatoes, and salt.
5. Cook over medium heat for 6 minutes or until the vegetables are tender.
6. Stir in the basil and a few grinds of black pepper.

olive oil, onion, garlic, bay leaf, eggplant, zucchini, red bell pepper, tomatoes, salt, fresh basil leaf, fresh ground black pepper

Taken from www.food.com/recipe/ratatouille-61658 (may not work)