Ratatouille
"This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta...."
INGREDIENTS
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1/3 cup olive oil
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2 medium onions, chopped
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4 cloves garlic, minced
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2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
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4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
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Coarse salt and ground pepper
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3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
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1 can (28 ounces) diced tomatoes
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1 teaspoon dried thyme
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1/2 cup chopped fresh basil
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