Ratatouille

From Savoring France, by Georgeanne Brennan

2 tbsp extra virgin olive oil
2 small yellow or white onions, chopped
2 eggplants (I use the big, pear-shaped ones), cut into 1-inch cubes
4-8 cloves garlic, minced
2-3 zucchini, cut into 1-inch pieces
2 large bell peppers (any color will do)
8-10 ripe tomatoes, peeled, seeded, and coarsely chopped (I'm lazy, so I substitute canned)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1/4 cup minced fresh basil

In a large pot, warm oil over medium heat. When hot, reduce heat to medium-low. Add onions and saute until translucent, about 2 minutes.
Add eggplant and garlic and saute, stirring often, until the eggplant is slightly softened, 3-4 minutes. Add zucchini and bell peppers and continue to saute until softened, another 4-5 minutes. Add the tomatoes and spices and stir for another 2-3 minutes. Cover, reduce heat to low, and cook, stirring occasionally, until vegetables are soft and have somewhat blended together, about 40 minutes. Stir in the basil and remove from heat.