RATATOUILLE
3 Tbs. olive oil
3 large cloves garlic, minced
1 1/2 large onions, chopped
1 bay leaf
1 medium eggplant (about 3/4 lb.), peeled and cubed
1 1/2 tsp kosher salt
2 tsp. fresh oregano, chopped
1/2 tsp. dried rosemary, chopped
1 tsp. fresh thyme, leaves pulled from stems
1 medium to large yellow crookneck squash, cubed
1 large green bell pepper, chopped coarsely
a few grinds of black pepper
a 14-oz. can of diced tomatoes
2 Tbs. fresh basil, chopped

Heat olive oil in a Dutch oven or deep skillet. Add garlic, onion, and bay leaf. Saute over medium heat for about 5 minutes.
Add eggplant, salt, oregano, rosemary, and thyme. Cover and cook over medium heat, stirring occasionally, for 15 minutes or until eggplant is soft.
Add squash, bell pepper, black pepper, and tomatoes. Cover and simmer 10 to 15 minutes, or until squash and bell pepper are tender. In the last five minutes, stir in the basil and let it cook very slightly.
Serve warm with crusty bread.