Ratatouille

Ingredients
2 Zucchini sliced
5-6 egg-plant sliced
5 tablespoons of olive oil
1 large onion finely chopped
5-7 pods pf garlic finely chopped
2-3 green chillies chopped
3 large tomatoes
Half a cup of basil and thyme chopped fine
Salt and Pepper to taste

Method
Heat half the olive oil in a sauce pan. Add the minced onions and saute on high heat till translucent. Add the minced garlic and stir a few times. Peel and chop the tomatoes, then add the tomatoes to the saucepan. Add the chopped green chillies and salt to taste. Cook on low heat till the tomatoes are done. Add the chopped basil and thyme. Stir a few times and put it aside.

In a thick-bottomed pan, heat the remaining olive oil. When the oil starts smoking toss in the sliced egg-plant. stir fry on high heat with salt and pepper. When it is three-fourths done, toss in the zucchini. Stir till well done.

Serving suggestion:
Spoon the egg-plant and zucchini mix on to a plate, spoon the tomato and herb sauce over it. Serve with toast  and herb butter.

Note:

• I substituted green chillies instead of bell peppers because I am 'allergic' to bell peppers. 
• Mushrooms or yellow squash can be used in addition to the egg-plant and zucchini.