Ratatouille

1 medium eggplant
4 tbsp olive oil
3 large zucchinis
1 red bell pepper
1 green bell pepper
2 cloves of garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1/2 tbsp balsamic vinegar
1/4 tsp red pepper flakes
salt and pepper to taste

Peel and cube the eggplant and place in a large colander.  Place the colander over a bowl and sprinkle salt liberally over the eggplant.  Let the sit for 30-45 minutes, then rinse well under cold water and drain.  While the eggplant is being salted, dice the zucchini into chunks similar in size to the eggplant.  De-seed and dice both bell peppers and the tomatoes.

Begin the ratatouille by squeezing the eggplant dry in fistfuls and adding to a large skillet over medium heat.  Add 2 tbsp of olive oil and cook for 3 minutes, stirring once a minute or so.  Remove the eggplant (leaving any excess oil in the skillet) and place in a large pot.  Add the zucchini to the skillet and add another 1 tbsp of olive oil.  Salt the zucchini and cook for another 3 minutes, stirring once a minute or so.  Remove the zucchini (again leaving any excess oil in the skillet) and place in the large pot with the eggplant.  Lower the heat to medium low, add the last 1 tbsp of olive oil to the skillet, and add the bell peppers.  Salt the peppers and cook for 5 minutes, stirring occasionally.  Add the peppers to the large pot and heat over medium heat.  Add the garlic, dried onion, thyme, cayenne pepper, and black pepper and stir, cooking for 2 minutes.  Add the tomatoes and cook for 10 minutes, stirring occasionally.  Add the balsamic and cook for another 10 minutes.  Add salt and pepper to taste.