Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 small eggplant (about 1 pound) cut into 3/4 inch
cubes
8 Tbsp olive oil
2 large red bell peppers -- cut into 3/4 inch
1 large onion -- coarsely chopped
12 oz small zucchini -- cut into 3/4 inch
1 lb. tomatoes
peeled, seeded, coarsely chopped
4 garlic cloves -- chopped
1 Tbsp chopped fresh thyme -- or 1 tsp. dried
1 bay leaf
2 tsp. red wine vinegar (optional)
1/3 cup chopped fresh basil
Place eggplant in colander. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels.
Heat 4 Tbsp olive oil in heavy large non-stick skillet over med-hi heat. Add eggplant and saute until brown and cooked through, about 6 minutes. Transfer eggplant to large bowl. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add bell peppers and saute until light brown, about 5 minutes. Add bell peppers to eggplant. Add 1 Tbsp olive oil to same skillet. Add chopped onion and saute until light brown, about 4 minutes. Add onion to eggplant. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add zucchini and brown lightly, about 3 minutes. Add zucchini to eggplant mixture. Heat 1 Tbsp olive oil in same skillet. Add tomatoes, garlic, thyme and bay leaf and saute mixture 3 minutes. Return all vegetables to skillet. Reduce heat to medium, cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes.
Season to taste with salt and pepper. Mix in vinegar, if desired.
Discard bay leaf. Mix basil into ratatouille and serve.
Serve cold or slightly warm as an appetizer, main course, or side dish.
Serves 6.

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