Ratatouille - cooking recipe

Ingredients

3 large fresh tomatoes, cored
1 Tbsp. olive oil
1 c. chopped onions
1 1/2 tsp. minced garlic
2 c. each: sliced zucchini and diced eggplant
2 c. green pepper chunks
1/2 tsp. salt
1 tsp. crushed basil leaves
1/4 tsp. crushed thyme leaves
1/4 tsp. pepper
3 c. cooked long grain rice

Preparation

Coarsely chop tomatoes (about 4 cups).
Set aside.
Heat oil in large saucepan.
Add onion and garlic.
Cook 3 to 4 minutes. Add zucchini, eggplant and green pepper.
Cook 2 to 3 minutes. Add 1/2 cup water, seasonings and tomatoes.
Bring to boil; reduce heat.
Simmer, uncovered, until vegetables are tender, about 15 minutes.
Serve over cooked rice.