Ratatouille

Ratatouille

1 large zucchini, cut into ½ inch slices
½ large eggplant (or 1 small) cut into large dice
1 large onion, chopped
1 green pepper, cut into 1 inch dice
4 cloves garlic
1 can diced tomato in juice
2 tbsp tomato paste
Olive oil
Chopped parsley
Bay leaf
1 tsp thyme
salt and pepper

Stir fry onion, zucchini, and eggplant in a deep pot with olive oil for 2 min. Add garlic and peppers, and stir fry an additional minute. Add tomatoes, paste and herbs and bring to a boil. Turn down to minimum and simmer for 30 minutes, until vegetables are tender. Alternatively, place pot in the oven at 325 degrees for 30 minutes. Remove bay leaf before serving!