Ratatouille

Ingredients

• 1/4 cup olive oil
• 1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
• 1 lb zucchini, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 1/2 cups onions, chopped
• 2 large red bell peppers, cut into 1-inch squares
• 3 garlic cloves, chopped
• salt & fresh ground pepper, to taste
• 1 1/2 cups fresh tomatoes, chopped seeded peeled
• 2 -3 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup fresh basil, chopped

Directions

1. In a large pot, put the 1/4 cup olive oil , eggplant and zucchini and saute over high heat until the vegetables are golden and just tender. About 10 to 12 minutes.
2. Remove the vegetables and reduce the heat to medium-high. Add the 2 tablespoons of oilive oil and the chopped onions and cook until the onions are slightly softened.
3. Add the red pepper and garlice and cook until they are tender but not brown 8 to 12 minutes.
4. Add the tomatoes, thyme and bay leaf. Reduce heat to low, cover, and cook 5 minutes.
5. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in the basil.