3 Tablespoons olive oil 1/2 medium eggplant, unpeeled and cut into 1" cubes 1 large zucchini cut into 1" cubes Salt and fresh ground pepper to taste 1-1/2 onions, chopped 1 green bell pepper, seeded and chopped 2 cloves garlic, minced 1 bay leaf 1 pound ground beef 1 pound tomatoes, peeled and cut into 1" cubes 1/4 cup chopped parsley 1 teaspoon fresh thyme, chopped 2 teaspoons chopped fresh basil Parmesan cheese
Heat half the oil in a large saucepan. Add eggplant, zucchini, salt and pepper. Cook and stir for 5 minutes. Add onions, green pepper, garlic, bay leaf and tomatoes and bring to a simmer, stirring occasionally for 10 minutes.
In a medium skillet, brown beef. Pour off grease and add beef to ratatouille mixture. Add parsley, thyme and basil and mix well.
Cover pan, reduce heat to simmer and cook for 1-1/2 hours.