1 med. sized eggplant
1 tbsp. salt
1/4 c. olive oil
2 lg. onions, cut into rings
3 cloves garlic, crushed
2 green peppers, cut into strips
4 med. sized zucchini, cut into bite sized pieces
2 med. sized ripe tomatoes, cut into wedges
1/4 tsp. salt
Freshly ground black pepper
1/2 tsp. thyme
1 bay leaf
2 tbsp. parsley, finely chopped

Cut eggplant into thick slices and then into small pieces. Sprinkle with salt. Allow eggplant to stand for 30 minutes, then rinse and pat dry on paper towels. Heat the oil in a large skillet. Saute onions and garlic for two minutes. Add green pepper and cook for two minutes. Add eggplant and cook over high heat for three minutes, stirring constantly. Add zucchini and continue stirring for three minutes. Add tomatoes, salt, pepper, thyme and bay leaf. Simmer uncovered for 40 minutes until all the vegetables are tender.

Remove bay leaf. Garnish with parsley and serve hot. Can be prepared in advance to this point. Ratatouille can also be served cold as an appetizer.