Ratatouille

1/3 c olive oil (don't skimp, you can't add more later)
2 1/2 lbs onions (7 - 8 medium), thickly sliced
1 1/2 lbs eggplant (2 small), cut into vertical chunks about 1/2 inch by 2 inches
1 1/2 lb bell peppers (3 small: 2 yellow, 1 red), seeded & sliced
1 lb zucchini (4 small), quartered the long way then cut into thirds
2 lbs sun-ripened tomatoes (6 medium), coarsely chopped, with juices
5 to 6 sprigs thyme
1 cube sugar (scant teaspoon)
salt & pepper to taste

Buy 2 smaller zucchini (or eggplants), instead of 1 large. Smaller veggies have less water and a more concentrated flavor.

Warm the oil over medium heat in your largest frying pan. Add the onions. Saute, stirring occasionally until they are wilted and just beginning to color (about 25 minutes). Don't skimp on the time here, as the onions need to sweeten.

Add the eggplant. Stir to coat. Saute 10 minutes.
Add the peppers. You might need to lower the heat to maintain just a bit of sizzle. Saute 10 minutes. The peppers will release some water, which will start the sauce.
Add the zucchini. Saute 10 minutes.
Add the tomatoes and fresh thyme. Heat until the tomatoes release some juice. Dissolve the sugar in the sauce. Cover. Cook for 10 minutes. Leave to cool. (Salt & Pepper to taste at this point.)

Ratatouille tastes even better the next day. Serve over pasta or quinoa, mixed into quiche or folded into an omelette.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KATLYNNTAY.