Ratatouille

By dcarriger56

Ingredients

• 1 to2 tablespoons virgin olive oil
• 1 large onion sliced or cut into chucks
• 1 large bell pepper, seeded and cut into cubes
• 2 or 3 garlic cloves, finely chopped
• 6 or 7 fresh, vine-ripped tomatoes
• 1 or 2 eggplant cubed,salted and drained for about 30 minutes to a hour in a colander place in the sink.
• 2 medium zucchini , sliced into 1-inches pieces (Try to chop all the vegetable into 1-inch chucks of the same approximate)
• 2 to 3 tablespoons basil, rolled and sliced into chiffonade
• 1 tablespoon fresh thyme
• 1 tablespoon fresh oregano chopped 2 bay leaves
• 3/4 cup shredded mozzarella
• 1/4 Parmesan cheese, grated

Preparation

Step 1

In nonstick ( stainless steel, not aluminum) sauce pan, heat oil and saute onion until translucent, then add bell pepper, then garlic and cook until fragrant, being careful not to brown garlic or it will be bitter.
Add chopped tomatoes, eggplant and zucchini, thyma, oregano and bay leaves. Cook through, about half an hour. (Eggplant must always be cooked before being eaten.)
Refrigerate overnight; sprinkle with cheese and microwave until ratatouille is warmed and the cheese is melted.