Ratatouille - cooking recipe

Ingredients

1 medium sized eggplant
1 Tbsp. salt
1/4 c. olive or vegetable oil
2 large onions, cut into rings
3 cloves garlic, crushed
2 green peppers, cut into strips
4 medium sized zucchini, cut into bite sized pieces
2 medium sized ripe tomatoes, cut into wedges
1/4 tsp. salt
freshly ground black pepper
1/2 tsp. thyme
1 bay leaf
2 Tbsp. parsley, finely chopped

Preparation

Cut eggplant into small pieces after slicing.
Sprinkle with salt.
Allow eggplant to stand for 30 minutes, then rinse and pat dry on paper towels.
Heat the oil in a large skillet. Saute onions and\tgarlic\tfor 2 minutes.\tAdd green pepper and cook
for 2 minutes.\tAdd eggplant and cook over high heat for 3
minutes, stirring
constantly.
Add\tzucchini and continue stirring for 3 minutes.
Add tomatoes, salt, pepper, thyme and bay
leaf. Simmer,
uncovered,
for
40 minutes until all the vegetables are
tender.
Remove
bay\tleaf*.\tGarnish
with parsley and serve hot.\tServes 8.