Ratatouille

• 1/4 cup olive oil
• 1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
• 1 lb zucchini, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 1/2 cups onions, sliced
• 2 large red bell peppers, cut into 1-inch squares
• 3 garlic cloves, chopped
• salt & fresh ground pepper, to taste
• 1 1/2 cups fresh tomatoes, chopped seeded peeled
• 2 -3 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup fresh basil, chopped

1. Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
2. Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
3. Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
4. Season with salt and pepper to taste.
5. Add: tomatoes, thyme and bay leaf.
6. Reduce heat to low, cover, and cook 5 minutes.
7. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

olive oil, eggplant, zucchini, olive oil, onions, red bell peppers, garlic, salt, fresh tomatoes, thyme, bay leaf, fresh basil

Taken from www.food.com/recipe/ratatouille-285558 (may not work)