Ratatouille

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Title: Ratatouille
Categories: Ethnic
Yield: 6 servings

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

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