Indian Ratatouille (Moosewood Recipe)

Here's the recipe Indian Ratatouille, from the New Moosewood Cookbook that we had last night for dinner.  Nearly everything came directly out of the greenhouse - eggplant, peppers, tomatoes, onions, basil, zucchini.  Only the cheese and the other herbs and spices came from the grocery.

It's really nice when the recipe matches the garden.

Here's the recipe:

4 med cloves garlic, minced
2 cups chopped onion
1 bay leaf
1 medium eggplant, peeled and cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
2 medium zucchini, cubed
2 medium bell peppers (I usually use red), seeded and cut into 1-inch chunks
3 large tomatoes, peeled and chopped (the original recipe uses canned, but I just can't do that in the summer)
black pepper
fresh minced parsley
grated parmesan

1. Heat the olive oil in a deep pan. Add onion, garlic, and bay leaf. Saute for about 5 minutes.
2. Add eggplant, salt, and herbs. Stir. Cover and cook over medium heat, stirring occasionally,  until the eggplant is soft, about 15 - 20 minutes.
3. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for 10 minutes, until everything is cooked through.
4. Serve, topped with minced parsley and grated Parmesan cheese.