Summer ratatouille

Olive oil	2 tablespoons
Onions, yellow, small, chopped	2
Eggplants, cut into cubes	2
Garlic, minced	4 cloves
Zucchini, cut into cubes	2
Bell pepper, chopped	2
Tomatoes, large, peeled, seeded, chopped	8 to 10
Thyme, fresh	3 sprigs
Rosemary	1 sprig
Bay leaf	1
Salt	½ teaspoon
Pepper, freshly ground	½ teaspoon
Basil, fresh, minced	¼ cup

1. In a large, heavy saucepan over medium heat, warm the oil. 
2. Reduce the heat to medium-low, add the onions, and sauté until translucent, about 2 minutes. 
3. Add the eggplants and garlic, and cook, stirring frequently, until the eggplants are slightly softened, about 3 to 4 minutes. 
4. Add the zucchini and bell peppers, and cook, stirring, until softened, about 4 to 5 minutes longer. 
5. Add the tomatoes, thyme, rosemary, salt, and pepper, and cook, stirring for 2 to 3 minutes. 
6. Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes. 
7. Stir in the basil, and remove from heat. 
8. Transfer the ratatouille to a serving bowl, or individual bowls. 
9. Serve warm, or at room temperature. 

Recipe from The World Kitchen by William-Somona.