Ratatouille - cooking recipe

Ingredients

1 1/4 lb. eggplant, cubed (4 c.)
salt
4 medium zucchini, cubed (4 c.)
3 large red bell peppers
1/2 c. olive oil
2 large onions, chopped (2 c.)
4 large cloves garlic
6 large ripe tomatoes, peeled, seeded and quartered (4 c.)
2 bay leaves
2 Tbsp. fresh or 2 tsp. dried thyme
2 tsp. salt
3/4 tsp. ground black pepper
1/2 c. dry white wine or dry vermouth
1/3 c. chopped fresh basil or 2 tsp. dried basil
2 Tbsp. lemon juice

Preparation

Peel eggplant; cut into 1/8-inch lengthwise, slicing 1/2-inch thick.
Sprinkle with salt; drain in colander 30 minutes.
Press out as much moisture as possible; dry on paper towels.
Set aside.