Ratatouille Vegetable Stew - cooking recipe

Ingredients

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

Preparation

In Dutch oven, cook onion and garlic in oil until tender.
Add the undrained tomatoes and seasonings.
Cover and simmer 10 minutes.
Discard bay leaf.
Remove and set aside 2 cups of the sauce mixture.
Slice the eggplant in half lengthwise, then crosswise into 1/2-inch slices.
Arrange half of eggplant, zucchini and pepper over sauce in pan.
Sprinkle with salt and pepper.
Cover with 1 cup reserved sauce.
Arrange remaining vegetables atop; sprinkle with more salt and pepper.
Pour over remaining sauce.
Cover; simmer 20 minutes.
Uncover; simmer 15 minutes.
Serve hot or cold.
Nice with rice.
Serves 8 to 10.