| 1 | Peel zucchini and eggplant; cut in bite-sized pieces. |
| 2 | Cut tomatoes and onion in bite-sized pieces. |
| 3 | Remove seeds and membrane from green pepper and cut into bite-sized pieces. |
| 4 | the vegetables are browned separately, sauteed in oil over medium to high heat. |
| 5 | start with the onions and peppers. |
| 6 | Once each is browned, combine them together into one pan and continue to cook slowly, covered. |
| 7 | Add bay leaf, salt and pepper at this time. |
| 8 | cook eggplant next, followed by the zucchini, then the tomatoes with the garlic. |
| 9 | in large pan, combine all ingredients and cook for 10 minutes. |
| 10 | Serve warm. |
| 11 | note: cooking time is approximately a half-hour for all the vegetables. |
| 12 | They are cooked separately to keep them from getting water-logged. |
| 13 | Ratatouille should not be mushy. |
| 14 | nutrition analysis per serving: 182 calories; 14 grams fat; 0 milligrams cholesterol; 10.3 milligrams sodium; 66% of calories form fat. |
