Ratatouille

Such a pretty name for simple vegetable stew!
You can serve ratatouile as a stew, a side dish, tossed with pasta and topped with slices of italian sausgae...yummy!!!

6 tomatoes, roughly chopped
5 tbsp olive oil
1 lg eggplant, cut into 1" cubes
1 lb zuchini, cut into 3/4" slices
1 green pepper, seeded, chopped
1 red onion, cu into 1" wedges
3 cloves garlic, minced
1/4 tsp cayenne pepper
2 tsp chopped fresh thyme
2 bay leaves
1 tbsp red wine vinegar
1 tsp sugar
3 tbsp fresh basil chopped chiffonade style (ribbons)

Heat 2 tbsp of the oil in a large saucepan, add the eggplant and cook over med heat 4-5 minutes, or until eggplant is softened but not browned. Remove eggplant form pan. Add 2 more tbsp oil to pan and add zuchini and cook 3-4 minutes, or until softened. Remove form pan. Add teh green pepper to pan and cook for 2 minutes and remove.
Heat remaining oil and cook onion 2-3 minutes or until softerned. Add the garlic, cayenne, thyme and bay leaves, and cook, stirring 1-2 minutes. Return the eggplant, zuchini and pepper to the pan. Add the tomatoes, vinegar and sugar. Stir to combine. Simmer for 20 minutes, stirring ocassionally. Stir in the basil and season with salt and fresh pepper.

Enjoy!