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1
Heat olive oil in a large heavy enamellined casserole.
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2
Add peppers and onions and saute for a minute to get them cooking.
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3
Reduce heat to low, cover and simmer very gently until vegetables are tender, about 10 minutes.
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4
Don't let olive oil get too hot or you will change the flavor.
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5
While these are cooking, cut eggplant into 3/4inch chunks.
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6
When peppers and onions are tender, add the garlic, eggplant, tomatoes and thyme and simmer over low heat for 30 minutes.
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7
While this is cooking cut zucchini and yellow squash lengthwise into halves or quarters, depending on how thick they are.
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8
Remove seeds with a spoon, then cut into 3/4 inch lengths.
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9
After 30 minutes of stewing eggplant, add zucchini and squash to stew, cover and simmer, over very low heat until all the vegetables are tender, about 20 minutes ( you can simmer for another 30 to 40 minutes for more meltingly tender vegetables).
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10
Strain the stew through a sieve and return juices back to casserole.
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11
Reduce the juices over medium heat until they begin to sizzle in the olive oil.
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12
Return this to the stew, season well to taste with salt and pepper.
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13
Divide ratatouille into two portions to proceed.
