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Contributed By: Admin
Serves: 6

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4 tbsp olive oil
1 tbsp garlic, chopped
1 eggplant, cut in 1" cubes
2 sprigs fresh thyme
2 zucchini cut in 1" cubes
1 tbsp olive oil
1 bay leaf
2 Onions, coarsely chopped
3 tomatoes, cut in 1" cubes
2 green peppers, 1" cubes
1 Pkg Gruyere cheese (optional)

1.  Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander.

2.  Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear.

3.  Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf.

4.  Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.

5.  Uncover and cook for about 10 minutes to reduce liquid that will have accumulated.

6.  Serve hot or cold.


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