Ratatouille

• 1 med. onion, diced
• 2 med. bell peppers (mix colors), diced
• 1 sm. summer squash, diced
• 1 sm. zucchini, diced
• 1 sm. eggplant, diced
• 2 med. Roma tomatoes, diced
• 1 bay leaf
• 1 tsp. dried basil (1/4 c. chopped fresh)
• 1 tsp. ground marjoram
• 1/2 tsp dried oregano (1 Tblsp chopped fresh)
• 2 tsp dried thyme (2 Tbsp fresh)
• 1/4 c. italian parsley, chopped
• 1/2 tsp salt (optional)
• 3 Tblsp dry red wine
• 1/2 c. tomato juice (low sodium)
• 1/4 c. olive oil

1. 1.) Heat oil in pan, crush garlic into oil w/ press. Add bay leaf, onion, and salt (optional). Saute over med. heat until onions are translucent.
2. 2.) Add eggplant, wine, tomato juice, and herbs. Simmer over low heat until eggplant releases its juices and begins to soften (10-15 mins).
3. 3.) Except for the parsely, add remaining ingredients and stew over low heat until vegetables are tender.
4. 4.) Stir in parsley just prior to serving.
5. Serving size: 1 c. w/. bread; 1/2 c. over 1 c. pasta/rice.

onion, bell peppers, summer squash, zucchini, eggplant, tomatoes, bay leaf, basil, ground marjoram, oregano, thyme, italian parsley, salt, red wine, tomato juice, olive oil

Taken from www.epicurious.com/recipes/member/views/ratatouille-50140921 (may not work)