Ratatouille

Ratatouille is a Mediterranean vegetable stew. It is a dish I make every year.

Ingredients:
3 Tbs. olive oil
4 medium cloves garlic
2 cups onion, chopped
1 bay leaf
1 medium eggplant (7-8 inches long; 4-5 inch diameter), cubed
1 1/2 tsp. salt
1 1/2 tsp. basil
1 tsp. marjoram or oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1 medium (6-7 inch) zucchini, cubed
2 medium peppers, in strips
fresh black pepper
3/4 lb. tomatoes, cubed
freshly minced parsley (optional)
minced olives (optional)

~ Heat oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and saute over medium heat for about five minutes.
Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes, or until the eggplant is soft.
Add zucchini, peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until the zucchini and peppers are tender.
Serve hot, warm, or at room temperature. Best served with rice, pasta, or polenta.