Ratatouille

INGREDIENTS

1. 3tablespoons olive oil
2. 1onion, thinly sliced
3. 4garlic cloves, peeled and sliced
4. 1small bay leaf
5. 1small eggplant, cut into 1/2-inch pieces (about 3 cups)
6. 1small zucchini, halved lengthwise and cut into thin slices
7. 1red bell pepper, cut into slivers
8. 4plum tomatoes, coarsely chopped (about 1 1/4 cups)
9. 1teaspoon kosher salt
10. 1/2cup shredded fresh basil leaves
11. freshly ground black pepper

DIRECTIONS

1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.