Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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