Title: Ratatouille
Categories: Italian
Yield: 6 Servings
| 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) |
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.