Baby Eggplant Ratatouille

Ingredients

• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, (minced)
• 1 1/2 cups diced yellow onions (about 3 medium onions)
• 1 diced green or red bell pepper
• 6-8 baby eggplants, stemmed and quartered ((or 1 medium sized eggplant, peeled *see note (1) below))
• 3 cups diced green zucchini and/or yellow squash
• 2 pounds fresh tomatoes*
• salt
• freshly ground black pepper
• 4 sprigs fresh thyme
• a handful of fresh basil ((if available))

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