Ratatouille

In a 4-quart Dutch oven or large deep saute pan, cook eggplant, yellow pepper and onion in hot oil over medium heat for about 10 minutes or until vegetables are just tender, stirring occasionally.

Stir in tomatoes, zucchini, thyme, garlic, salt and black pepper. Reduce heat to medium-low and cook for about 5 minutes, stirring occasionally. Cover pan and cook about 5 minutes longer or until vegetables are tender but not mushy, stirring occasionally. (If mixture sticks to pan, add a splash of water.)

Let stand, covered, about 15 minutes. (Vegetables will continue to soften and flavors will develop as the pan sits.) Remove thyme sprigs; discard. Serve warm (over garlic bread if desired) or at room temperature, garnished with a drizzle of olive oil and chopped basil or parsley.