one-quarter cup Olive Oil
1 cup Onion, Large, Medium-Diced
2 cups Red Bell Pepper, Medium-Diced
1 cup Eggplant, Medium-Diced
2 cups Yellow Squash, Medium-Diced
2 cups Zucchini, Medium-Diced
1 tbsp Garlic, Finely Chopped
3 cups Plum Tomatoes, Chopped with Juice
one-quarter cup Basil, Finely Chopped
1 tbsp Thyme, Finely Chopped
2 tbsp Flat Leaf Parsley, Finely Chopped
To taste Ground White Pepper
To taste Salt
Heat olive oil in large saute pan over medium heat.
Add onions and sauté until translucent.
Add red bell peppers and eggplant, and sauté for 4 to 5 minutes.
Add zucchini, yellow squash and garlic; sauté for another 3 to 4 minutes.
Add tomatoes with all of the juice.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Season to taste with salt and ground white pepper.
Add basil, thyme and parsley, and pour into container to cool.
Ratatouille can be served warm or cold.