| Peel zucchini and eggplant; cut in
bite-sized pieces. Cut tomatoes and onion in bite-sized pieces.
Remove seeds and membrane from green pepper and cut into bite-sized
pieces. |
| The vegetables are browned separately, sauteed
in oil over medium to high heat. |
| Start with the onions and peppers. Once each is
browned, combine them together into one pan and continue to
cook slowly, covered. Add bay leaf, salt and pepper at this
time. |
| In large pan, combine all ingredients and cook
for 10 minutes. Serve warm. |
| NOTE: Cooking time is approximately a half-hour
for all the vegetables. They are cooked separately to keep them
from getting water-logged. Ratatouille should not be mushy. |
| Recipe courtesy of
recipesource.com |
