Ratatouille

Delicious warm or cold. I eat this cold in the summer and warm in the fall. Good for you, too!

Ingredients:
4 tomatoes, peeled and sliced (OK, I often skip the peel part)
3 smallish zucchini, unpeeled and sliced
1 medium size eggplant, peeled and diced
2 green peppers, trimmed and sliced
2 onions, sliced
2 (or more) cloves garlic, chopped fine
3/4 cup olive oil
salt and pepper
thyme
lemon

First prepare all of the vegetables and garlic. Heat 1/2 cup of olive oil in a large pan (I use a Dutch oven) over high heat. Add the onions and brown lightly. Add the eggplant and cook, stirring, for about 3 minutes or until slightly softened. Add the tomatoes and crush them with a wooden spoon; cook about 3 minutes. Add the zucchini, green peppers and garlic; mix well.

Season with salt and pepper; add about1/2 teaspoon dried thyme or to taste.

Cook over high heat for a few minutes, stirring frequently. Then, cook, uncovered, over low heat for about an hour, stirring occasionally. It should have the texture of a chunky tomato sauce.

Pour into a covered dish and refrigerate 10 to 12 hours. Just before serving, stir in lemon juice and more olive oil if desired.

Makes 6 to 8 servings.