Delicious Ratatouille

Ratatouille is one of those meals that everyone has tasted at one point or another, it might have been under another name, but it was the same dish none the less. The basic idea is to saute a variety a vegetables, add in a liquid, usually tomato based and cook on the stove top or in the oven for a couple of hours till all the vegetables wilt into submission and marry themselves with the herbs and spices. I hadn't had it in a while, maybe even a few years, and then last week I had it in a restaurant and I remembered just how delicious it was. I have to admit that their version was topped with cheese and then put under the broiler, which added a sinfully delicious taste, but I'll keep to the basic recipe, so here's what you'll need:

1 large eggplant, (optional) peeled and diced
4 large zucchinis, sliced (about 1/2 an inch thick)
1 large onion, diced
3 cloves garlic, crushed
1 large carrot, peeled and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 pint mushrooms, chopped
1 can kosher diced tomatoes
1 tbsp tomato paste
2 tbsp canola oil or olive oil
1/2 tsp oregano
1/4 tsp thyme
1 bay leaf
salt and pepper

In a large saute pan, heat the oil, then add the onions and sweat them for 5 minutes, once they become browned on the edges, add the garlic and zucchinis, saute for another 5 to 7 minutes, then add the mushrooms, saute till the water comes out of them and they brown, then add the peppers and the eggplant and saute for another 5 to 7 minutes and finally add the remaining ingredients, stir well, let it come to a boil, then lower the heat to minimum, cover and cook for 1 hour. Then uncover and cook for another 30 minutes at a low heat or finish off in a 350F oven till browned and bubbly. You can serve it as a side dish, or on rice as a meal. Enjoy!