Ratatouille with Basil

Servings: 4-6
Active time: 60 minutes
Total time: 60 minutes

Place eggplant in colander. Sprinkle with salt; let stand 30 minutes.

Pat dry with paper towels.

Heat 1/4 cup olive oil in large, heavy nonstick skillet over medium-high heat.

Add eggplant and saute until brown and cooked through, about 6 minutes.

Transfer eggplant to large bowl.

Heat 1 tbsp oil in same skillet over medium-high heat. Add peppers and saute until light brown, about 5 minutes.

Add peppers to eggplant.

Add 1 tbsp oil to skillet; saute onion for about 4 minutes.

Add onion to eggplant.

Heat 1 tbsp oil in skillet; add zucchini and brown lightly, about 3 minutes.

Add to other vegetables.

Heat 1 tbsp oil in skillet; add tomatoes, garlic, thyme, and bay leaf.

Saute 3 minutes.

Return all vegetables to skillet.

Reduce heat to medium; cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes.

Season to taste with salt and pepper.

Mix in vinegar; discard bay leaf. Mix in basil and serve.

Any sort of fresh white cheese can be offered with this dish.