Ratatouille

Ingredients:

1 eggplant, diced
1 large zucchini, diced
1 yellow squash, diced
1 large red bell pepper, chopped
3 cloves garlic, minced
1 small onion, thinly sliced
1 shallot, minced
3 tomatoes, diced
rosemary
marjoram
basil
1/4 cup passata
olive oil

Salt the eggplant pieces and set aside for 1 hour. Squeeze out eggplant with paper towels.

Cook the onions and shallots in the oil on low heat until slightly caramelized. Remove from the pan. Add more oil and the bay leaves. Cook each vegetable separately in the skillet, then add all the cooked vegatables, tomatoes, passata, rosemary, and marjoram. Cover and cook until tomatoes have wilted. Remove from heat and stir in the basil and some more olive oil.