3 Tbs. olive oil
4 medium cloves garlic
2 cups chopped onion
1 14-oz. can tomatoes (or fresh tomatoes)
2 medium bell peppers, in strips (optional)
1 medium zucchini squash, cubed
fresh black pepper
1 1/2 tsp salt
1 tsp oregano or marjoram
1 1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme
Heat olive oil in a deep skillet. Add garlic, onion, and bay leaf, and saute over medium heat for about 5 minutes. Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft. Add zucchini, bell peppers, black peeper, and tomatoes. Cover and simmer for about 10 more minutes, or until the zucchini and bell peppers are tender. Serve hot, warm, or at room temperature.
There you go! This is one of many ratatouille variations out there. Enjoy!