4 tb Olive oil

1 Eggplant, cut in 1" cubes

2 Zucchini cut in 1" cubes

1 tb Olive oil

2 Onions, coarsely chopped

2 Green peppers, 1" cubes

1 tb Garlic, chopped

2 Sprigs fresh thyme (OR

1/2 ts Dried thyme)

1 Bay leaf

3 Tomatoes, cut in 1" cubes

1 Pkg Gruyere cheese (opt)

Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes. Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold.