Quick Ratatouille
Serves 8

1/4 cup extra virgin olive oil
1 large onion, diced
1 medium eggplant, cubed
1 medium zucchini, cubed
1 medium yellow squash, cubed
2 green peppers, diced
2 large tomatoes, diced
1 tablespoon fresh thyme
1 sprig rosemary
1 bay leaf
4 ounces tomato juice
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, minced
salt and pepper, to taste

Heat oil in a very large skillet over medium high heat; add onion, eggplant, zucchini, squash and peppers and cook, stirring frequently, until vegetables have softened, about 10 minutes. Add remaining ingredients except basil and simmer, uncovered, for about 10 more minutes. Remove rosemary stem and bay leaf. Toss in fresh basil, season to taste, and serve.