Ratatouille

1 pound eggplant salt 3 T olive oil 3 cloves garlic, chopped 2 medium onions, roughly chopped 3 T fresh basil, chopped 3 T fresh parsley, chopped 1 t oregano ½ t rosemary ½ t thyme 1 pound zucchini, cubed 1 red and 1 green bell pepper, seeded and chopped or sliced 2 large tomatoes, roughly chopped black pepper

Directions

Slice the eggplant, sprinkle both sides of each piece generously with salt, and lay out on platters or plates. After 45 minutes,* rinse off the salt, pat dry, and cube. Heat olive oil over medium heat, add garlic and onion, and sauté for 5 minutes. Add eggplant and herbs, stir well, and cover. Cook, stirring occasionally, for 15-20 minutes, until eggplant is tender. Stir in zucchini, bell peppers, tomatoes, and black pepper. Cover and simmer for another 10 minutes, until zucchini and peppers are cooked.