---------- Recipe via Meal-Master (tm) v8.01
       Title: Ratatouille
  Categories: Ethnic
       Yield: 6 servings
       4 tb Olive oil                           1 tb Garlic, chopped
       1    Eggplant, cut in 1 cubes           2    Sprigs fresh thyme (OR
       2    Zucchini cut in 1 cubes                 1/2 ts Dried thyme)
       1 tb Olive oil                           1    Bay leaf
       2    Onions, coarsely chopped            3    Tomatoes, cut in 1 cubes
       2    Green peppers, 1 cubes             1    Pkg Gruyere cheese (opt)
   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.