Ratatouille

For Spicy add in: 1 1/2 tsp. chili powder 2 tsp. chili powder cayenne, to tast

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Step 1

1) Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and saute over medium heat for about 5 minutes

Step 2

2) 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.

Step 3

3) Add zucchini, bell peppers, black pepper, and tomatoes (break the tomatoes into smaller pieces with a spoon.) Cover and simmer for about 10 more minutes, or until the zucchini and bell peppers are tender.

Step 4

4) Serve hot, warm. Or at room temperature- plain, or topped with parsley and/or olives