Ratatouille - cooking recipe

Ingredients

2 lbs eggplants, peeled
2 lbs zucchini
1/4 cup olive oil (plus 2 tablespoons butter)
3 green peppers, thinly sliced
2 medium onions, sliced vertically
4 cups sliced mushrooms
3 garlic cloves, minced
2 1/2 lbs tomatoes, peeled, seeded and sliced
8 ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon celery seed
1/8 teaspoon thyme
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1 bay leaf
salt
1 large whole eggplant (optional for presentation)

Preparation

Cut the eggplant and unpeeled zucchini into 1/2 inch slices. Saute eggplant and zucchini in olive oil/butter, several slices at a time; allow 2 or 3 minutes on a side. Remove and drain.
Using same skillet, cook green peppers, onion, sliced mushrooms and garlic about 10 minutes over medium heat. Add tomatoes, tomato sauce, herbs, Worcestershire sauce, hot sauce and bay leaf; heat thoroughly. Salt to taste.
Place a layer of eggplant, zucchini, and half of tomato sauce in a 2 1/2-quart casserole. Repeat, ending with tomato sauce.
Bake, covered at 350* for 1 hour.