Domestic Goddess Ratatouille

1.5 Tbl Olive Oil
1 medium Onion, thinly sliced
4 Garlic cloves, peeled & sliced
1 small bay leaf
1 tsp kosher salt
freshly ground black pepper
1 small eggplant, cut into 1/2 in cubes
1 small zucchini, halved and sliced
1 red bell pepper, cut into strips
4 plum tomatoes, chopped
1/2 cup fresh basil, chiffonnade

Prepare eggplant by slicing into 1/2 inch rounds. Lay all rounds out on a cutting board or platter and coat liberally with salt. Allow to sit for at least 10 minutes to draw the excess moisture out of the pieces. Rinse each piece in cold running water to remove the salt and pat dry with a paper towel. Then chop into 1/2 inch cubes.
Over medium-low heat, add oil to a large skillet with onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook 8 minutes, stirring occasionally or until the eggplant has softened. Stir in zucchini, bell pepper, tomatoes, and salt, and cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender. Stir in basil and a few grinds of pepper to taste. Serve alone or with whole grain pasta or crusty bread.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TCLOUDERMILK.