Ratatouille

Description:
This has got to be one of my favorite vegetable dishes. Nothing beats the color and freshness of a medley of vegetables served on the table. Make sure to use fresh produce and good quality olive oil with a rich taste when cooking this dish.

Ingredients:
2 medium zucchinis, cubed
3 medium eggplants, peeled and cubed
1 medium onion, cubed
2 red bell peppers, cubed
3 cloves garlic, chopped
3 medium tomatoes, cubed
a dash of dried thyme
1 bay leaf
1/4 cup chopped fresh basil
olive oil
salt and pepper

Directions:
In a large saute pan, pour about 1/4 cup olive oil and saute zucchinis and eggplants until a little brown and slightly tender, around 10 minutes, depending on the size of the vegetables. Remove from pan and set aside.

Using the same pan, add about 2 tablespoons olive oil and cook the onions until slightly tender, then add the red peppers and garlic. Continue to cook until tender but not brown. Add the tomatoes, thyme and bay leaf, then season with salt and pepper. Lower heat, cover and let cook for about 5-8 minutes.

Add in the cooked aubergines (zucchinis and eggplants) and continue to cook until everything is tender but not mushy. There should still be a crunch to the zucchinis and peppers. Add more salt and pepper to taste.

When everything's ready, turn off heat then add in the basil and give it a quick stir. (You may serve leftovers cold or without reheating. Trust me, the flavors do improve.)