Ratatouille

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4 tb olive oil 1 tb garlic, chopped
1 ea eggplant, cut in 1" cubes 1/2 ts dried thyme
2 ea zucchini, cut in 1" cubes 1 ea bay leaf
1 tb olive oil 3 ea tomatoes, cut in 1" cubes
2 ea onions, coarsely chopped 1 pk Gruyere cheese (opt)
2 ea green peppers, cut in 1" cub
6 servings
Heat first amount of oil in large heavy skillet. When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes. With a
wooden spoon, remove eggplant to colander. Next cook zucchini in
skillet, stirring constantly, about 3 minutes. Remove to colander
also. Add remaining oil to skillet; saute onion until clear. Add
green pepper to skillet, and cook while stirring, for about 3 minutes.
Stir in garlic, thyme and bay leaf. Add drained eggplant and
zucchini. Cook while stirring, for about 5 minutes. Add tomatoes,
cover tightly, and cook for 20 minutes. Uncover and cook for about 10
minutes to reduce liquid that will have accumulated. Serve hot or
cold. For a special occasion, divide into individual servings, cover
with gruyere cheese and bake in preheated 350 degree oven until cheese
melts. Serves 6