Ratatouille - cooking recipe

Ingredients

1 large onion, sliced into thin wedges
2 cloves garlic, minced
2 Tbsp. olive oil
1 (16 oz.) can tomatoes, cut up
1 1/2 tsp. dried thyme, crushed
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 medium eggplant (unpeeled)
2 medium zucchini, cut in strips
2 green peppers, cut in strips
1 c. fresh mushrooms

Preparation

In Dutch oven, cook onion and garlic in oil until tender.
Add the undrained tomatoes, thyme, bay leaf, salt and pepper.
Cover and simmer for 10 minutes.
Discard bay leaf.
Slice eggplant in half lengthwise, then crosswise into 1/2-inch slices.
Add eggplant, zucchini, pepper and mushrooms.
Sprinkle with salt and pepper.
Cover; simmer for 20 minutes.
Uncover; simmer 15 minutes longer.