1 large eggplant, peeled
1/4 cup vermouth or dry white wine
2 medium sweet yellow onions, coarsely chopped
2 cloves garlic, crushed
1/4 cup olive oil
2 medium zucchini, unpeeled and cut into 1/2 inch cubes
1 medium green bell pepper, julienned
1 medium red bell pepper, julienned
1 crushed dried hot chili
28 oz. can diced tomatoes
1/2 cup chopped fresh parsley or 4 teaspoons dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 bay leaf
1 tablespoon minced fresh rosemary or teaspoon dried
1 tablespoon fresh dill or 1 teaspoon dried
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup sliced black olives
2 cups shredded mozzarella cheese

Preheat oven to 400 degrees, lightly grease 2 1/2 quart casserole.

Cut eggplant in 1/2 -1 inch cubes, place in colander, sprinkle liberally with salt and drain 30 minutes, rinse under cold water and pat dry.

In large skillet with tight fitting lid, heat vermouth over low heat, add onions and garlic and saute about 5 minutes.

Raise heat to medium low and add olive oil, when hot, add drained eggplant and mix well, saute stirring, about 5 minutes.

Add zucchini, green and red peppers and chilies, cook 5 minutes.

Add tomatoes, herbs, salt and pepper increase heat to medium high, boil then simmer, covered about 30 minutes, stirring occasionally.

Remove bay leaf and stir in olives.

Layer 1/3 of vegetables, 1/2 cheese, 1/3 vegetables and 1/4 cheese, remaining vegetables and remaining cheese.

Bake ratatouille until hot and bubbly (about 20-25 minutes)