Preparation:

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; sauté 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.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000

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