60 min


  2 tablespoons olive oil
  2 cloves garlic, crushed and minced
  1 large onion, quartered and thinly sliced
  1 small eggplant, cubed
  2 green bell peppers, coarsely chopped
  4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
  3 to 4 small zucchini, cut into 1/4-inch slices
  1 teaspoon dried leaf basil
  1/2 teaspoon dried leaf oregano
  1/4 teaspoon dried leaf thyme
  2 tablespoons chopped fresh parsley


  In a 4-quart saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.
  Add eggplant; stir until coated with oil. Add peppers; stir to combine.
  Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
  Add tomatoes, zucchini, and herbs; mix well.
  Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
  Serves 4.
  Photo coutresy John via Flickr
  Source: http://www.toptastes.com/recipes/entrees/ratatouille.htm