Ellie Krieger's Ratatouille

* 2 tablespoons olive oil, divided
* 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
* 1 medium onion, cut into small dice (about 1 1/2 cups)
* 2 cloves minced garlic (about 2 teaspoons)
* 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
* 1 (14.5-ounce) can no-salt-added diced tomatoes
* 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
* 3/4 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped fresh basil leaves, plus more for garnish
* 8-10 baby portabello mushrooms, sliced

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic, mushrooms and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.

Number of Servings: 4

Recipe submitted by SparkPeople user MARYDAZ.