Ratatouille

Directions

1. 1
   In a heavy skillet, heat olive oil until hot, but not smoking. Saute onions and garlic first for several minutes.
2. 2
   Add zucchini and green peppers; continue to cook, stirring.
3. 3
   Add eggplant and tomatoes.
4. 4
   Saute, stirring for several minutes.
5. 5
   Season with salt. Add thyme and bay leaf.
6. 6
   Heat to boiling.
7. 7
   Place in preheated 350° oven for about 45 minutes, stirring once in awhile to prevent sticking.
8. 8
   Do not add liquid.
9. 9
   Do not cover.
10. 10
    It is important to stir occasionally.
11. 11
    When finished, mixture looks like a stew. Sprinkle top with a little chopped parsley before serving.