1/4 c. olive oil
1 lb. sliced onions
2-3 lg. cloves garlic
1 lb. zucchini
1 lb. green peppers
1 lb. eggplant
1 lb. tomatoes
Salt to taste
1 tbsp. snipped fresh thyme
1 bay leaf
Chopped parsley

In heavy skillet, heat olive oil until hot but not smoking. Saute onions and garlic first for several minutes. Add zucchini and green peppers; continue to cook, stirring.

Add eggplant and tomatoes, saute stirring for several minutes. Season with salt to taste; add thyme and bay leaf. Heat to the boiling point.

Place in preheated 350 degree oven for 45 minutes, stirring once in awhile to prevent sticking. Do not add any additional liquid; do not cover. It is important to do occasional stirring. When finished, mixture should be like "a stew".

Sprinkle top with a little chopped parsley before serving. Ratatouille is also good served cold.