Ratatouille:
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish

Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few
tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat
with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on
the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

Yield: 4 servings