Ratatouille

Serving Size : 10

2 tablespoons extra-virgin olive oil - (generous)
2 small chopped yellow or white onions
2 eggplant - cut into 1" cubes
4 cloves minced garlic
2 zucchini - cut into 1" cubes
2 large green, red or yellow bell peppers - seeded, and cut into 1" pieces
8 ripe tomatoes - peeled, seeded, and coarsely chopped
3 fresh thyme sprigs
1 fresh rosemary sprig
1 dried bay leaf
salt and freshly-ground black pepper to taste
1/4 cup minced fresh basil

In a soup pot over medium heat, saute onions until translucent, about 2
minutes. Add the eggplant and garlic and saute, stirring often, until
the eggplant cubes are slightly softened, 3 to 4 minutes. Add the
zucchini and bell peppers and continue to saute, stirring and turning,
until softened, 4 to 5 minutes more. Add the tomatoes, thyme, rosemary,
bay leaf, salt and pepper, and stir and turn for 2 to 3 minutes more.
Cover, reduce the heat to low and cook, stirring occasionally, until the
vegetables are soft and have somewhat blended together, about 40 minutes.
Stir in the basil and remove from the heat. Transfer to a serving bowl and
serve hot, at room temperature or cold.

Description:"Ratatouille is the summer vegetable stew of Provence, cooked
up when potagers and market gardens are full of peppers, eggplant and
zucchini."
Source:"Williams-Sonoma"

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Per Serving (excluding unknown items): 1 Calories; trace Fat (23.2%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0
Vegetable; 0 Fat.

NOTES : Recipe adapted from Williams-Sonoma Savoring Series, Savoring
France, by Georgeanne Brennan

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