Ratatouille

1 cup onion
3 cloves garlic, minced
1 tbsp olive oil
2 cups eggplant, cubed
1 to 2 cups green peppers, diced
3 cups zucchini, seeded and diced
3 cups tomato, diced
basil
oregano
thyme
salt
pepper

Dice all vegetables before cooking. Saute onion and garlic in olive oil, over a medium heat. Stir often to avoid burning. Stir in eggplant. Cook until eggplant becomes a little translucent. Add in peppers and zucchini, cook until easily pierced with a fork. Add tomatoes. Spices can be added any time during the process.

Serving Size: makes 6 to 8, 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LAURENSX.