Ratatouille

• 3 medium zucchini, sliced
• 1 medium eggplant, cubed
• 2 green peppers, chopped
• 1 large onion, chopped
• 3 large tomatoes, chopped
• 2 cloves garlic, minced
• 1 (10 oz.) pkg. frozen Italian green beans (optional)
• salt and pepper to taste or use herbs of your choice (such as 1/2 to 1 tsp. thyme, oregano, basil)
• bay leaf (also good to use, remove before serving)

1. Peel and cube eggplant.
2. Put in a colander.
3. Sprinkle with salt and stir lightly.
4. Let stand for 30 to 40 minutes.
5. Rinse eggplant with cold water and drain well.
6. In a large skillet or cooking pot, saute onion in olive oil or defatted chicken broth.
7. Stir in peppers, zucchini, garlic, tomatoes, eggplant, basil, oregano, thyme, pepper and salt if desired.
8. Cover and simmer 20 to 25 minutes or until vegetables are tender.

zucchini, eggplant, green peppers, onion, tomatoes, garlic, frozen italian green beans, salt, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470783 (may not work)