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.