Ratatouille

• 1 eggplant, cut into 1-inch cubes
• 2 Tbsp. olive oil
• 1 lb. yellow and green squash, cut into 1/2-inch rounds
• 3 cloves garlic, minced
• 2 Tbsp. fresh thyme
• 3 tomatoes, diced
• 2 c. herbed bread crumbs
• 1 1/2 c. Monterey Jack cheese
• 1/4 c. melted butter
• 1 tsp. salt
• 1 onion
• 4 Tbsp. fresh oregano
• 2 Tbsp. basil
• salt and pepper to taste

1. Sprinkle eggplant with salt and let drain in colander for about one hour.
2. Rinse, drain and pat dry.
3. Set aside.
4. Saute the onion, squash and garlic in olive oil until slightly soft to the touch.
5. Add in the tomatoes and eggplant.
6. Saute until eggplant is soft.
7. Season to taste with herbs and spices.
8. Pour in a casserole dish.
9. Cover with layer of cheese followed by a layer of bread crumbs.
10. Drizzle with melted butter and bake in 350u0b0 oven for 30 minutes.
11. Yield:
12. 6 servings.

eggplant, olive oil, green squash, garlic, thyme, tomatoes, bread crumbs, cheese, butter, salt, onion, fresh oregano, basil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170460 (may not work)