Late Summer Ratatouille

Ingredients

• 2 medium whole tomatoesNutrition
• 1/2 tbsp black pepperNutrition
• 1/2 tsp saltNutrition
• 2 tsps fresh thyme leaves (about 4 sprigs)Nutrition
• 2 tbsps olive oilNutrition
• 1 1/2 cups cubed eggplant (1/2 a medium to large)Nutrition
• 2 cloves garlic, finely choppedNutrition
• 6 pieces baby portabella mushroomsNutrition
• 1 cup chopped onionNutrition
• 1 cup chopped sweet bell pepper, red or greenNutrition
• 1 medium zucchini, cubedNutrition

Directions

1. 1Heat olive oil in non-stick skillet on medium high heat (do not let oil smoke or get too hot).
2. 2Sauté the chopped onions, green pepper, zucchini, and eggplant, stirring occasionally for approximately 10 minutes.
3. 3Add chopped tomatoes, mushrooms, garlic, thyme, salt and pepper; stir. Optionally add tablespoon or so of water if needed. A squeeze of lemon juice enhances the flavor.
4. 4Cover and turn heat to low and steam (stirring occasionally) for additional 10 minutes or until vegetables are to desired tenderness.
5. 5Note: can substitute 1/2 can (14.5 oz) of unsalted diced tomatoes for fresh tomatoes without noticeably altering the nutritional values. Serving size is approximately one half cup. This tastes even better the next day!

Nutrition per serving