Ratatouille Caviar

• 1 vidalia onion, diced
• 4 garlic cloves, crushed
• 2 zucchini, diced
• 1 medium sized eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 roma tomatoes, pulp and seed removed, diced
• 14 cup extra virgin olive oil
• 4 fresh thyme sprigs
• salt and pepper

1. In order to taste proper, vegetables have to be sauteed separatly.
2. Eggplant taste like poop if its boiled.
3. Take a small pan, and start sauteeing the onions and the garlic in some olive oil.
4. When they are slightly browned, add to a pot.
5. In the same pan, cook all the vegetables (except for the tomato) separatly, until they are slightly colored (we call that The Maillard Reaction!
6. ).
7. Then add the tomatoes and the thyme to the pot, and simmer on low heat until mixture hold together and looks like a compote (approx 30 minutes).
8. Taste, then season to your taste, If it's going to be served cold, add a little bit more salt.

vidalia onion, garlic, zucchini, eggplant, red bell pepper, yellow bell pepper, roma tomatoes, extra virgin olive oil, thyme, salt

Taken from www.food.com/recipe/ratatouille-caviar-303249 (may not work)