Ratatouille with Eggplant and Zucchini

Name: Ratatouille with Eggplant and Zucchini
Yield: 8 servings
Ingredients: 1/3 cup olive oil; 2 medium onions chopped; 4 garlic cloves minced; 2 large eggplants (2 pounds) peeled in strips and cut into 3/4-inch cubes; 4 to 5 medium zucchini (2 pounds) cut into 1-inch cubes; Coarse salt and ground pepper; 3 yellow or red bell peppers ribs and seeds removed, cut into 3/4-inch cubes; 1 can (28 ounces) diced tomatoes; 1 teaspoon dried thyme; 1/2 cup chopped fresh basil

Ratatouille with Eggplant and Zucchini was pinched from <a href="http://www.pbs.org/food/recipes/ratatouille/" target="_blank">www.pbs.org.</a>

INGREDIENTS

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1/3 cup olive oil

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2 medium onions chopped

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4 garlic cloves minced

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2 large eggplants (2 pounds) peeled in strips and cut into 3/4-inch cubes

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4 to 5 medium zucchini (2 pounds) cut into 1-inch cubes

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Coarse salt and ground pepper

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3 yellow or red bell peppers ribs and seeds removed, cut into 3/4-inch cubes

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1 can (28 ounces) diced tomatoes

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1 teaspoon dried thyme

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1/2 cup chopped fresh basil

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