Ratatouille - serves 6

4 tbsp olive oil
1 tbsp garlic, chopped
1 eggplant, cut in 1" cubes
2 sprigs fresh thyme
2 zucchini cut in 1" cubes
1 tbsp olive oil
1 bay leaf
2 Onions, coarsely chopped
3 tomatoes, cut in 1" cubes
2 green peppers, 1" cubes
1 Pkg Gruyere cheese (optional)

Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander.
Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear.
Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf.
Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.
Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold.