Anonymous Fri Oct 07 11:39:12 2005

2 eggplants, pared, diced

2 zucchini, diced

1 red bell pepper, seeded, diced

1 green bell pepper, seeded, diced

1 yellow bell pepper, seeded, diced

1 onion, pared, diced

1 cup olive oil

2 tomatoes, peeled, seeded, diced

2 garlic cloves, pared, crushed

1 thyme sprig

1 bay leaf

salt and pepper, to taste

water, as needed

Saute each vegetable (except tomatoes) separately in small amount of olive oil; drain in colander. Reserve drained oil. Place vegetables in heavy saucepan; add tomatoes, garlic, herbs and seasonings. Add enough water to moisten. Heat to simmering; reduce heat. Simmer gently for 30 minutes. Increase heat; cook until ratatouille reaches desired consistency. Finish with small amount of reserved olive oil.