Patricia's Speedy Ratatouille Recipe

In a very large skillet over moderately high heat, heat the oil until hot but not smoking. Add the zucchini and 1 tsp. of thyme leaves and saute, shaking the pan from time to time, until the zucchini is cooked through but still firm and just beginning to brown slightly, about 5 minutes. The zucchini need not be in a single layer, but should not be piled high in the skillet. The zucchini is done at the point it begins to taste like cooked zucchini and before it looses its green color.
Add the salt and garlic, and cook for 1 to 2 minutes more, just until the garlic begins to brown. The salt will force the zucchini to give off liquid, which will prevent the garlic from burning. Add the tomatoes, tomato paste, and vinegar, and, still over moderately high heat, continue cooking, uncovered, until ingredients are well blended and very little liquid remains in the skillet, about 10 minutes more. Add the remaining tsp. of thyme and taste for seasoning. Serve warm or at room temperature.