Ratatouille

contributed by Tara L.

1 medium eggplant peeled
2 medium onions
3 cloves garlic minced
2 green peppers
4 medium zucchinis
1 bay leaf
2 tablespoon fresh parsley
2 medium tomatoes 
1/4 cup olive oil 

1/4 teaspoon salt
pepper to taste
1/2 teaspoon thyme

1. Cut all vegetables to bite-sized pieces.  
2. Sprinkle eggplant with salt and let sit 30 minutes. 
3. Heat oil in a large pan over medium heat, saute onions and garlic for 2 minutes.  
4. Add peppers, cook 2 minutes.  
5. Add eggplant, mix and cook on high 3 minutes. 
6. Add zucchini, mix and cook 3 minutes.  
7. Add rest of ingredients and simmer on low uncovered 40 minutes.  
8. Remove bay leaf and serve.