Ratalouille

• 1 medium eggplant, cut into 1 1/2" cubes
• 3 medium zucchini, quartered and cut into 1" lengths
• salt
• 6 TBs EVOO, divided
• Freshly ground pepper
• 3 medium onions, chopped
• 2 green peppers, chopped
• 4 cloves garlic,
• 1 bay leaf
• 2 pounds tomatoes, peeled and cut or 2 cans (16 oz) tomatoes
• 1/2 cup chopped parsley
• 1/2 tsp thyme
• 1 tsp basil

1. place eggplant and zucchini in colander and salt lightly. toss well and set aside for 1 hour. Rinse and pat dry.
2. Heat 1/2 of the oil and saute eggplant, zucchini and pepper. Saute 5 minutes, stirring frequently. Set aside.
3. Add remaining oil and saute onion and green pepper. add garlic, bay leaf and tomato. Simmer 10 minutes. Add eggplant mixture, parsley, thyme and basil. Stir well. Simmer covered 20 minutes

eggplant, zucchini, salt, evoo, freshly ground pepper, onions, green peppers, garlic, bay leaf, tomatoes, parsley, thyme, basil

Taken from www.epicurious.com/recipes/member/views/ratalouille-51197501 (may not work)