Ratatouille With Chilli - cooking recipe

Ingredients

1 eggplant, cut into cubes
8 tablespoons olive oil
1 large red bell pepper, cut in pieces
1 large green bell pepper, cut in pieces
1 large onion
12 ounces zucchini, cut into rounds
1 lb tomatoes, peeled, seeded, coarsely chopped
4 garlic cloves, chopped
1 small chili peppers (to your taste) or 1 teaspoon chili powder (to your taste)
1 teaspoon dried thyme
1 bay leaf
2 teaspoons red wine vinegar

Preparation

Place eggplant into a colander.
Sprinkle with salt.
Let stand 30 minute.
Pat eggplant dry with paper towels.
Heat 4 tbsp olive oil in large nonstick pan over medium heat.
Add eggplant and sautAA until brown and cooked through.
Remove eggplant to large bowl.
Heat 1 tbsp olive oil in pan.
Add chopped onion and sautAA until light brown.
Add zucchini and cook till brown.
Return eggplant back to pan.
Add tomatoes, garlic, chilli,thyme, bay leaf, and saute 3 minute.
Cook until vegetbles are very tender (about 15 minutes).
Season with salt and pepper.
Mix in 2 tsps red wine vinegar.
Discard bay leaf and serve.