Ratatouille

Ingredients

• 1 1/4 lb. eggplant, cubed (4 c.)
• salt
• 4 medium zucchini, cubed (4 c.)
• 3 large red bell peppers
• 1/2 c. olive oil
• 2 large onions, chopped (2 c.)
• 4 large cloves garlic
• 6 large ripe tomatoes, peeled, seeded and quartered (4 c.)
• 2 bay leaves
• 2 Tbsp. fresh or 2 tsp. dried thyme
• 2 tsp. salt
• 3/4 tsp. ground black pepper
• 1/2 c. dry white wine or dry vermouth
• 1/3 c. chopped fresh basil or 2 tsp. dried basil
• 2 Tbsp. lemon juice