Ratatouille

Directions

1. 1
   Cut eggplant into small pieces after slicing.
2. 2
   Sprinkle with salt.
3. 3
   Allow eggplant to stand for 30 minutes, then rinse and pat dry on paper towels.
4. 4
   Heat the oil in a large skillet. Saute onions and garlic for 2 minutes. Add green pepper and cook
5. 5
   for 2 minutes. Add eggplant and cook over high heat for 3
6. 6
   minutes, stirring
7. 7
   constantly.
8. 8
   Add zucchini and continue stirring for 3 minutes.
9. 9
   Add tomatoes, salt, pepper, thyme and bay
10. 10
    leaf. Simmer,
11. 11
    uncovered,
12. 12
    for
13. 13
    40 minutes until all the vegetables are
14. 14
    tender.
15. 15
    Remove
16. 16
    bay leaf*. Garnish
17. 17
    with parsley and serve hot. Serves 8.