Ratatouille
Ingredients
3
tablespoons
olive oil
1
onion, thinly sliced
4
garlic cloves, peeled and sliced
1
small bay leaf
1
small eggplant, cut into 1/2-inch pieces (about 3 cups)
1
small zucchini, halved lengthwise and cut into thin slices
1
red bell pepper, cut into slivers
4
plum tomatoes, coarsely chopped (about 1 1/4 cups)
1/2
cup
shredded fresh basil leaves
freshly ground black pepper