Ratatouille - cooking recipe

Ingredients

1/4 c. olive oil
1 lb. sliced onions
2 to 3 large cloves garlic
1 lb. zucchini
1 lb. green peppers
1 lb. eggplant
1 lb. tomatoes
salt to taste
1 Tbsp. snipped fresh thyme
1 bay leaf
chopped parsley

Preparation

In a heavy skillet, heat olive oil until hot, but not smoking. Saute onions and garlic first for several minutes.
Add zucchini and green peppers; continue to cook, stirring.
Add eggplant and tomatoes.
Saute, stirring for several minutes.
Season with salt. Add thyme and bay leaf.
Heat to boiling.
Place in preheated 350\u00b0 oven for about 45 minutes, stirring once in awhile to prevent sticking.
Do not add liquid.
Do not cover.
It is important to stir occasionally.
When finished, mixture looks like a stew. Sprinkle top with a little chopped parsley before serving.