Serves 4. Recipe is from Louisiana Culinary Institute.

1/4 cup olive oil

1 medium onion, cut into 1/2-inch dice

2 large zucchini, cut into 1/2-inch dice

1 large eggplant, peeled and cut into 1/2-inch dice

1 large green bell pepper, seeded and cut into 1/2-inch dice

1 bay leaf

1/4 tsp. fresh thyme

1 clove garlic, peeled and crushed

2 large tomatoes, seeded and chopped

1/4 cup finely chopped fresh parsley

Salt and pepper to taste

1. In a large sauté pan, heat the olive oil over medium heat. Add the onions and cook for 3 minutes. Add the zucchini, eggplant, green pepper, bay leaf, thyme and garlic. Place a cover on the pan and cook 5 minutes longer.

2. Add the tomatoes and parsley, and cook for 2 more minutes. Remove from heat and season with salt and pepper.

How to serve: Ratatouille is great as a side dish; drizzle a good extra virgin oil over top when served. For a light dinner, toss the ratatouille with your favorite pasta and Parmesan cheese. You can use the dish as a stuffing in chicken or a topping for fish. Or, for a brunch dish, butter and toast French bread, top the bread with ratatouille, a poached or fried egg, and béarnaise sauce.