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Ratatouille

Yield: 6 Servings

Ingredients:

• 4 tb Olive oil
• 1 Eggplant cut in 1" cubes
• 2 Zucchini cut in 1" cubes
• 1 tb Olive oil
• 2 Onions coarsely chopped
• 2 Green peppers
• 1" cubes
• 1 tb Garlic chopped
• 2 Sprigs fresh thyme (OR
• 1/2 ts Dried thyme)
• 1 Bay leaf
• 3 Tomatoes cut in 1" cubes
• 1 Pkg Gruyere cheese (opt)

Instructions:

Heat first amount of oil in large heavy skillet. When quite hot add eggplant; cook stirring constantly for about 3 minutes. With a wooden spoon remove eggplant to colander. Next cook zucchini in skillet stirring constantly about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet and cook while stirring for about 3 minutes. Stir in garlic thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring for about 5 minutes. Add tomatoes cover tightly and cook for 20 minutes. Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold.

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