---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ratatouille
 Categories: Ethnic
      Yield: 6 servings
 
      4 tb Olive oil                           1 tb Garlic, chopped
      1    Eggplant, cut in 1" cubes           2    Sprigs fresh thyme (OR
      2    Zucchini cut in 1" cubes                 1/2 ts Dried thyme)
      1 tb Olive oil                           1    Bay leaf
      2    Onions, coarsely chopped            3    Tomatoes, cut in 1" cubes
      2    Green peppers, 1" cubes             1    Pkg Gruyere cheese (opt)
 
  Heat first amount of oil in large heavy skillet.  When quite hot, add
  eggplant; cook, stirring constantly, for about 3 minutes.  With a wooden
  spoon, remove eggplant to colander.  Next cook zucchini in skillet,
  stirring constantly, about 3 minutes. Remove to colander also. Add
  remaining oil to skillet; saute onion until clear. Add green pepper to
  skillet, and cook while stirring, for about 3 minutes. Stir in garlic,
  thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring,
  for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.
  Uncover and cook for about 10 minutes to reduce liquid that will have
  accumulated. Serve hot or cold.
 
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