Ratatouille - cooking recipe

Ingredients

1 large onion, sliced in thin slices
2 cloves garlic, minced
2 Tbsp. olive oil
1 (16 oz.) can tomatoes, cut up or fresh
1 1/2 tsp. dried thyme, crushed
1 medium unpeeled eggplant
2 medium zucchini, cut into strips
2 green peppers, seeded and cut into strips

Preparation

Cook onion and garlic in oil until tender.
Add undrained tomatoes, thyme, bay leaf, salt and pepper.
Cover and simmer for 10 minutes.
Discard the bay leaf.
Remove and set aside 2 cups of the tomato mixture.
Slice eggplant in half lengthwise, then crosswise into 1/2-inch slices.
Arrange half of eggplant, zucchini and peppers over tomato mixture in the pan.
Sprinkle with salt and pepper.
Cover with 1 cup of the reserved tomato mixture.
Arrange remaining vegetables atop; sprinkle with salt and pepper.
Add remaining reserved tomato mixture.
Cover and simmer 20 minutes.
Uncover and simmer vegetable mixture for 15 minutes.