Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Eggplant (about 1 lb.) cut -coarsely chopped
-into 3/4" cubes 4 Garlic cloves, chopped
8 tb Olive oil 1 tb Fresh thyme, chopped OR
2 lg Red bell peppers, chopped 1 tsp dried
1 lg Onion, coarsely chopped 1 Bay leaf
12 oz Zucchini, cut into 3/4" 2 ts Rd wine vinegar, optional
-thick rounds 1/3 c Fresh basil, chopped
1 lb Tomatoes, pelled, seeded,

Place eggplant in a colander and sprinkle with salt; let stand 30
minutes. Pat dry with paper towels.

Heat 4 Tbsp olive oil in a large non-stick skillet over med-high
heat. Add eggplant and saute until brown and cooked through, about 6
minutes. Transfer to a large bowl. Heat another Tbsp of oil in the
same skillet, add the red peppers and saute until light brown, about
5 minutes; add to egg plant. Add another Tbsp to skillet, saute onion
until translucent, about 4 minutes; add to eggplant. Add another Tbsp
oil and saute zucchini about 3 minutes; add to other vegetables.

Heat another Tbsp of oil in same skillet, add tomatoes, garlic,
thyme, bay leaf, and saute about 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 pepper. Mix in red wine vinegar if desired; discard the
bay leaf. Mix basil leaves into ratatouille and serve.

This can be served hot or cold; and makes an excellant appetizer
served with crackers.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage
of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95

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